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Crazy Chicken Watercress Salad

Discover Chef Ming’s Crazy Chicken Watercress Salad recipe to enjoy in the comfort of your own home.

INGREDIENTS
  • 1 package rice or mung bean vermicelli
  • 3 shallots sliced, 1/8 inch
  • 2 bunches scallions, white part 1/4 inch green part 1 inch, separated
  • 1 pound naturally raised ground, dark chicken meat
  • 3 tablespoons fish sauce
  • 3 limes, 2 juiced, 1 cut into quarters for garnish
  • 1 tablespoon honey or agave syrup
  • 2 tablespoons sambal or 3 soaked Thai bird chiles, minced
  • 1/2 cup packed Thai basil leaves
  • 4 cups packed red watercress
  • Grapeseed oil to cook
  • Kosher salt and freshly ground black pepper to taste
DIRECTIONS
  1. In a wok, heat up 2-3 cups grapeseed oil to hot. Fry the vermicelli crisp, as it puffs, flip to cook all the noodles. Drain on paper towels.
  2. Transfer the oil in a heat proof bowl or small sauce pan to cool and re-use for other uses.
  3. Coat the wok with oil and caramelize the shallots, season with kosher salt and freshly ground black pepper, about 2 minutes. Add the scallion whites and stir fry for 30 seconds
  4. Add the ground chicken, season lightly with kosher salt and freshly ground black pepper, and break up until cooked through about 4 minutes.
  5. Meanwhile, in a bowl, mix the fish sauce, lime juice, honey and sambal. When chicken is cooked, add in the sauce mixture, scallion greens and basil. Toss well.
  6. On a large platter, lay out (arrange) half of the watercress, then cover with noodles, then add remaining watercress (keep a handful for garnish). Top with the chicken mixture. Garnish with watercress. Serve immediately, enjoy.
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