SHOYU POACHED CHICKEN-MANGO SALAD
Sometimes combining cultural foodways, depending on what’s happening in your pantry, leads to some pretty interesting combinations. Good summer meals often mix a little of this, a little of that—for a plate of small portions of lighter food. Here the Far East meets the Indian sub-continent, meets New England and the American South—for a plateful of great tastes. Chicken thighs, 3-4 depending on size, can be poached in the cool of the evening. A great summer picnic supper with cold sesame noodles, or warm cornbread, or grilled stone fruit, or 3-bean salad, or slices of cold watermelon—or as a side with barbecue. Salad recipe serves 4.
To poach chicken:
- To pot of water, enough to cover 3-4 chicken thighs, add the following—1” sliced ginger, ½ cup soy sauce, ½ cup dry sherry, cinnamon stick, 2 tblsp brown sugar, garlic (crushed clove or oil), 1 tblsp bouillon powder, ½ cup sliced green onions, dash of red pepper flakes, salt and pepper. Bring to boil, reduce heat, add skin-on, bone-in chicken thighs—then simmer until chicken reads 165’ on meat thermometer. Remove chicken and chill overnight.
- 3-4 skinned, de-boned chicken thighs, chopped for salad
- ½ cup chopped celery
- 1 apple, peeled, cored and chopped
- ½+ cup dried cranberries
- ½ cup torn cilantro
- 2 tblsp curry powder
- ¼ cup sliced almonds, toasted to a crisp light brown—(save some for garnish)
- Salt and pepper
- Chopped red onions for garnish
Mix well and set aside.
- 1 cup mayonnaise
- ½ cup mango chutney
- Juice of 1 lime
- 2 tblsp curry powder (or to taste)
Mix well and gently combine with salad. Chill well. Garnish servings with chopped red onion and the toasted almond slices.
The Kitchen Hive