by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand4 Kumatoes (brown tomato variety) Ask a question about this ingredient
1/2 Asian pear Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
8 ounces cooked chicken, white meat flaked Ask a question about this ingredient
8 key limes, juiced Ask a question about this ingredient
1 tablespoon rice wine vinegar Ask a question about this ingredient
1 tablespoon fish sauce (or vegetarian fish sauce) Ask a question about this ingredient
sea salt, to taste Ask a question about this ingredient
1 teaspoon cane sugar Ask a question about this ingredient
3 teaspoons honey (acacia) Ask a question about this ingredient
1 tablespoon EVOO Ask a question about this ingredient
3 tablespoons sesame oil Ask a question about this ingredient
1 teaspoon fresh ginger, grated Ask a question about this ingredient
1/8 teaspoon dried red chili flakes (optional) Ask a question about this ingredient
1 tablespoon vidalia onion, finely chopped Ask a question about this ingredient
1 tablespoon scallions, cut Ask a question about this ingredient
1/4 cup sweet basil leaves (or Thai or lemon basil), rolled and snipped Ask a question about this ingredient
1 tablespoon fresh mint leaves, rolled and snipped Ask a question about this ingredient
1/8 cup toasted almonds, slivered Ask a question about this ingredient
bed of greens for each serving (cedrula and sweet basil shown here) Ask a question about this ingredient
chiffonade of basil for garnish Ask a question about this ingredient
Cut a very small, very thin slice off the bottom of each Kumato, so they will sit solidly on a plate (less than 1 inch diameter cut), cut off the top, and hollow out each. You can use the scooped out middles in another recipe.
Ask a question about this stepCut the Asian pear into small slices and add to a quart size bowl. Pour the fresh lemon juice over the pear.
Ask a question about this stepAdd the flaked chicken.
Ask a question about this stepIn a measuring cup mix the lime juice, vinegar, fish sauce, ginger, salt, sugar, and honey together.
Ask a question about this stepAdd next the oils, ginger, optional chili flakes, scallions, and onion.
Ask a question about this stepPour this over the chicken and pear and mix.
Ask a question about this stepAdd the basil, mint, and almonds.
Ask a question about this stepFill each hollowed Kumato with the basil chicken mix. Serve on a bed of greens. Garnish with a chiffonade of basil.
Ask a question about this step
