• Posted by Califia Suntree on August 1st, 2006, 4:39 PM

    so pretty much everyone’s broiling hot everywhere, so here’s a recipe that is cooling to eat:

    *vietnamese-ish-chicken-in-lettuce-cups*

    make a zingy dressing: put about an inch of peeled, sliced ginger & a chopped jalapeno (seeds and all!) in a glass jar & make a dressing with about 3/4 cup lime juice & 1/4 cup toasted sesame oil, & a teensy bit of soy sauce. (use your judgement.) dissolve a few teaspoons of raw sugar & salt in there for balance. let it soak for a couple of hours in the fridge, or even a day or two. when it’s as zippy as you want it, strain into a bowl with a little spoon for serving. float some chopped scallions in it.

    peel & julienne a few carrots & a daikon. pickle them by submerging slices in rice vinegar (in a glass bowl or container). stir in a few dashes of mirin & salt. let them soak in the fridge for a couple of hours, no more than overnight. (these pickles are tasty on their own, cold.)

    stir fry 1lb ground chicken (for about 4 servings) in veg oil with a generous tablespoon of minced garlic & ginger. cook it gently so it doesn’t brown. constanly break it up with a fork so there are no lumps. as it cooks, add a few splashes of soy sauce. remove from heat & stir in a few chopped scallions. when completely cool, stir in generous handfuls of minced mint & cilantro. break it up even more with your hands so it has a fine texture. mince the pickled veggies & stir those in, too. serve chicken heaped in butter lettuce or boston lettuce cups with the dressing. or, for party apps, blanch large napa cabbage leaves, drain them well, & roll the filling inside like little burritos. serve the dressing for dipping. (this will make about 18 rolls.)

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