Here we cook the chicken fresh for this salad, but you could always make this using leftover roast chicken; we have also made this for several supper clubs using the fried chicken recipe in our book. We would recommend keeping the skin on the thighs when roasting them, because it keeps the flesh moist and the cooked chicken skin adds a wonderful crispy texture to the salad.
Serves: 4 as a main
Prep time: 10 minutes
Cook time: 35 minutes
Photography: Martin Poole
Food Styling: Aya Momochan
4 chicken thighs, skin on
1⁄2 tsp turmeric powder
1⁄2 tsp paprika
1⁄2 tsp chilli powder
Pinch of salt
1⁄2 medium-sized white cabbage (about 450g), finely sliced
Juice of 3 limes
5 tbsp garlic oil
5 tsp fish sauce
1 tsp chilli flakes
4 shallots, finely sliced
4 tsp gram flour, toasted
Crispy fried shallots (shop-bought or homemade)
Preheat the oven to 200°C/180°C fan/gas mark 6.
Coat the chicken thighs with the spices and the salt and place on a baking tray in the oven. Roast for 35 minutes (check they are cooked by piercing them – the juices should run clear), then set aside to cool.
Roughly shred the chicken with a fork and knife and place in a large bowl.
Add the rest of the ingredients, except for the garnishes, and mix well.
When ready to serve, divide the salad among four plates, then garnish each with the coriander, a sprinkle of chilli flakes and a teaspoon of fried shallots. Serve immediately.
Whilst working and studying as junior doctors, Emily & Amy began running Burmese supper clubs based on their family recipes. Having garnered fans including the likes of Grace Dent, they later went on to publish their own cookbook, full of recipes from their events as well as from their home kitchen. Extracted from The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20) Photography by Martin Poole.