Servings: 2 as a light lunch; 4 as an appetizer
Almost any leftover cooked ingredient can be made into salad in Burmese cuisine, and often is. If you have leftover cooked chicken, for instance, after making chicken broth from whole legs or roasting a chicken, transform it into this refreshing salad. Serve as a light main course for lunch, or as an appetizer.
You’ll end up with about 3/4 cup fried shallots and 1-1/4 cups shallot oil, more than you need for this salad, but they both keep well and have many uses: drizzle the oil on salads or freshly cooked greens, and use a handful of shallots to finish and flavor a salad.Chickpea flour is available in South Asian groceries and some specialty stores. To toast it, place a cast-iron or other skillet over medium-high heat, add the flour, and use a wooden spoon to stir it frequently as it heats and starts to toast. After about 6 or 7 minutes, it will start to change color. Lower the heat a little and continue to stir as it gets a little more color, then remove from the heat and continue to stir for another minute as the pan starts to cool.Credit: Excerpted from Burma: Rivers of Flavor by Naomi Duguid (Artisan Books). Copyright © 2012.
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