Ingredients
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14 oz (400 g) small new Potatoes
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7 oz (200 g) Baby Corn
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1½ cups Bean Sprouts
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3 Scallions
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4 cooked, skinless Chicken
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1 tbsp chopped Lemongrass
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2 tbsp chopped fresh Cilantro
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Salt
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Black Pepper
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Lime
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Fresh Cilantro
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For the Dressing
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6 tbsp Chili Oil
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2 tbsp Lime Juice
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1 tbsp light Soy Sauce
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1 tbsp chopped fresh Cilantro
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1 small, Red Chillies
Directions
Steps
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1
Done
|
Bring two pans of water to the boil. Put the potatoes into one pan and cook for 15 minutes until tender. Put the corn cobs into the other pan and cook for 5 minutes until tender. Drain the potatoes and corn cobs well and let cool. |
|
2
Done
|
When the vegetables are cool, transfer them into a large serving dish. Add the bean sprouts, scallions, chicken, lemongrass, and cilantro and season with salt and pepper. |
|
3
Done
|
To make the dressing, put all the ingredients into a screw-top jar and shake well. Alternatively, put them into a bowl and mix together well. Drizzle the dressing over the salad and garnish with lime wedges and cilantro leaves. Serve at once. |
