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A recipe from the menu of Myers + Chang
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Myers + Chang is on Washington Street (South End)
I asked Joanne Chang of Myers + Chang and Flour Bakery for a recipe to share with you. Here is one of her favorites. It is served on both the dinner and lunch menu at Myers + Chang. Enjoy!
Thai Ginger Chicken Salad
serves 6
1 pound chicken breast
2-3 tablespoons cooking oil
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh lemongrass
2 tablespoons chopped shallot
12 ounces rice vermicelli
1/2 bunch cilantro, picked leaves only
1/2 bunch mint, picked leaves only
2-3 stems Thai basil, picked leaves only
2 Thai bird chilis, chopped
1/2 cup lime juice
1/2 cup fish sauce
1/2 cup sugar
1/2 garlic clove, chopped
salt and pepper
Dice chicken breast into small pieces. In a medium saucepan heat oil and add ginger and lemongrass and shallots - stir until softened, about a minute. Add chicken breast and cook, stirring constantly, until chicken is cooked through, about 3-4 minutes. Remove from heat.
Meanwhile bring a small pot of water to a boil and add rice noodles. Blanch for about a minute and drain. Divide among 6 bowls and set aside.
Chop up the cilantro, mint, and Thai basil. Place in a medium bowl and add chicken. In a small bowl whisk together the Thai chilies, lime, fish sauce, sugar and garlic. Whisk until sugar is dissolved and add to herbs/chicken. Toss until well combined and season with salt and pepper to taste. Divide among 6 bowls of noodles. Serve warm or at room temperature.
Visit:
Myers + Chang
1145 Washington Street (South End)
Boston, MA 02118
617.542.5200
Sun-Wed Lunch 11:30-5:30 | Dinner 5:30-10:00
Thu-Sat Lunch 11:30-5:30 | Dinner 5:30-1:00
Flour Bakery
12 Farnsworth Street (Fort Point Channel)
Boston, MA 02210
617.338.4333 Mon-Fri 7a-7p; Sat 8a-6p; Sun 9a-5p
Flour Bakery
1595 Washington St (South End)
Boston MA 02118
617.267.4300 Mon-Fri 7a-9p; Sat 8a-6p; Sun 9a-5p
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