Recipe: Mentholated Chicken and Soy Sprout Salad by Chef Moncheang Chea

1- In a small sauté pan, pour a drizzle of oil, when it is very hot place your thigh cut in half, salt and pepper it, turn it as soon as it has browned, cover it, add a splash of water, cook for 20 minutes then turn off the heat leaving it covered and let it cool.

2- Prepare the sauce
In a mortar pour the sugar, the garlic cloves, the finely sliced sweet chili, pound everything together then add the lime juice and 5cl of mineral water.

3- Cut the soaked soy vermicelli into large pieces then place them in a large salad bowl, add the soy sprouts and the finely chopped mint leaves.

4- Debone your chicken thigh then cut it into small julienne (thin sticks), add them to your salad then pour the prepared sauce, mix well, cover and leave for a good hour in the refrigerator.

5- Arrange on a beautiful platter topped with a few edible flowers (if you have any)
Recipe created by my friend the Toulouse chef Moncheang Chea, member like me
of the "Disciples of Escoffier"