Shredded Chicken and Banana Blossom Recipe
 Banana
blossoms look like very large purple flower buds. Most of the blossom is
discarded during preparation and only the slightly bitter core is eaten.
They discolor in seconds so work quickly or you will end up with
blackened shreds.
Ingredients: (Serves 4)
3 tablespoons lime juice
1 large banana blossom
250 ml/1 cup coconut cream
200 g/7 oz skinless chicken breast fillet,
trimmed
1 tablespoon chili jam
1 tablespoon fish sauce
1 tablespoon palm sugar
2 teaspoons lime juice
12 cherry tomatoes, cut in halves
20 g/1 cup mint leaves
10 g/½ cup cilantro (coriander) leaves
1 kaffir (makrut) lime leaf, finely
shredded, for garnish
Method:
Put the lime juice in a large bowl of cold
water. Using a stainless steel knife, remove the outer leaves of the
banana blossom until you reach the creamy pale center. Cut the heart or
center into quarters and remove the hard cores and stamens from each.
Finely slice the fleshy heart on an angle and place the slices in the
lime water until ready to use.
Reserve 2 tablespoons of the coconut cream
and pour the rest into a small saucepan and bring to a boil. Add the
chicken breast, return to a boil, then reduce the heat and simmer for 5
minutes. Remove from the heat and cover the pan with a tight lid for 20
minutes. Remove the chicken from the pan and discard the cream. Allow
the chicken to cool, then shred it into bite-size pieces.
In a small bowl, combine the reserved
coconut cream with the chili jam, fish sauce, palm sugar and lime juice.
Just before serving, drain the banana
blossom and put it in a large bowl with the shredded chicken, tomato
halves, and mint and cilantro leaves. Add the dressing and gently toss
to combine the ingredient. Garnish with the shredded kaffir lime leaf.
Happy Cooking,
Carol |
