Burmese Chicken Salad

Updated at: Wed, 29 Nov 2023 21:15:23 GMT

Step 1

Combine oil and shallots in a medium saucepan over medium heat. Cook stirring frequently, until golden brown, about 10 minutes. Remove with a slotted spoon and transfer to paper towels to drain excess oil. Season with salt. Strain the oil through a fine mesh strainer to remove any particles, and set both the fried shallots and shallot oil aside.

Step 2

Set Chicken in an even layer in the bottom of a large saucepan. Add the garlic, carrot, bay leaf, peppercorns, and white wine. Add enough cold water to cover by one inch. Bring to a simmer over medium high heat, reduce heat to medium low, cover, and cook for 10 to 15 minutes, or until cooked through and the temperature reads 160° on a meat thermometer. Remove from heat and allow to cool in the liquid before cutting or tearing into bite-size chunks.

Step 3

Place the sliced shallots in a bowl and cover with cold water. Allowed to soak for 10 minutes. In a large bowl, whisk together lime juice, fish sauce, salt, two tablespoons of the reserved shallot oil, and chopped chili. Add cooked chicken and soaked shallots, tossing to coat. Allow to stand for 10 minutes. Taste and add more shallot oil or lime juice if desired. Add mint, cilantro, basil, peanuts, and fried shallots. Toss to combine. Divide among plates and serve.

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