Sunday August 24 2014

Chicken and watercress salad



By Kadumukasa Kironde II

2 cloves finely chopped garlic
3 cm (1 ¼ in) piece galangal (ordinary fresh ginger will do nicely)
1 tablespoon fish sauce
3 tablespoons lime juice
1 teaspoon crushed palm sugar (you may substitute brown sugar)
2 tablespoons vegetable oil
225g (8 oz) chicken breast meat, finely chopped
About 25 dried shrimps
1 bunch watercress with the coarse stalks removed
3-4 tablespoons chopped dry roasted peanuts
2 fresh red chilies, seeded and cut into fine strips (optional)

Using a pestle and mortar (akanu), pound together garlic and the galangal or ginger and then mix in the fish sauce, lime juice and sugar and set aside.

In a wok, heat the oil and add the chicken and stir fry for about 3 minutes until cooked throughout. Using a slotted spoon, transfer to an absorbent kitchen paper towel to drain and put into a serving bowl and set aside.

Chop half the dried shrimps and add to the bowl. Mix the watercress, peanuts and half the chilies. Pour over the garlic mixture and toss to mix and sprinkle with the remaining chilies and shrimps.