INGREDIENTS
1 chicken
2 red chillies
4 spring onions
1 nob ginger
2 punnets cherry tomatoes
½ red onion
4 Lebanese cucumbers
2 cups coriander
200gms baby cos leaves
Dressing
100 mls fish sauce
100 mls white malt vinegar
2 tablespoons hot dried chilli powder
1 red chilli
100 ml tamarind water
200 ml lime juice
METHOD
- To make the dressing, slice the chilli finely and combine all ingredients except the lime juice in a pot and bring to the boil. Simmer for 5 minutes and then chill. Once cold add the lime juice.
- To cook the chicken, place in a suitable sized pot and add the sliced spring onions and ginger.
- Cover with cold water. Bring to the boil. Once at a boil slightly lower the heat to a high simmer.
- Leave for 20 minutes then turn off heat. Cover and let sit for 40 minutes. Then place into ice water and leave to cool. Once cool take out and refrigerate.
- Chop the cherry tomatoes. Deseed and cut cucumbers into half-moons.
- Finely slice the red onion and leave in cold water for 15 minutes.
- Deseed and finely slice the chillies – lengthways.
- Tear all chicken flesh off the bone. Mix with a generous amount of the dressing.
- Add the onion, cucumber, chillies, tomato and coriander. Mix well.
- Lay cos leaves on the base of a plate or bowl. Serve salad on top.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
