Creator: Frankie Smith, executive chef, Hopkinson Catering, for Volkswagen UK.
This recipe can be adjusted to other meats or fish as desired, says Smith. Try beef, sea bass, tuna or salmon. You can also replace the salad with warm rice noodles and alfalfa bean sprouts fried in a wok.
The inspiration came from the bottom of my fridge at home. Following a weekend barbeque, it got to the middle of the week and I had instructions from my wife to use up the leftover salad stuff. This is what happened.
Ingredients
1 x 110g-175g chicken breast
1Ú2 lime, cut in wedges
1tbs chopped coriander
For the marinade
1tbs light soy sauce
1tbs Chinese rice wine
1 garlic clove, crushed
1/2 tbs root ginger, crushed
For the salad
2 chillies
1 garlic clove, crushed
1tbs root ginger, sliced
2tbs lemon juice
50g cucumber, stripped and deseeded
50g cherry tomatoes
50g red onions, thinly sliced
1 spring onion
Salt and pepper
1tbs coriander, chopped
1tbs parsley, chopped
1tbs oyster sauce
Method
Combine ingredients for marinade together and place the chicken in marinade for as long as possible.
For the salad, pound chillies, garlic and ginger in mortar, mix in all the other ingredients, and season to taste. Refrigerate until needed.
Pre-heat grill to medium-high heat, and grill chicken for four minutes each side. Slice chicken on the angle and nestle on top of the Thai salad. Garnish with lime wedges and chopped coriander.