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Thai Chicken Tower Recipe

Thai Chicken Tower

Finished Dish Image for use with recipe

Serving 2.

Equipment

You can either invest in a chef ring, or if you don’t have one – a normal mug. Push all your ingredients in gently using the end of a rolling pin and tip it over quickly onto a plate.

Remember to layer it in reverse! – Chicken first > lettuce > tomato > cucumber.

Lift it up and voila – read on for the rest of the recipe details

 

 

 

 

Marinade Ingredients

To marinade – best left overnight

  • 1 whole chicken breast (Large) finely sliced into strips
  • Chinese 5 spice powder
  • Fresh Lemongrass x1
  • Light Soy Sauce (Kikkomans)
  • Green Indian Finger Chillies or crushed chilli flakes

 

Ingredients

  • Toasted sesame oil
  • Sesame seeds
  • 1/4 Iceberg lettuce
  • 1/4 cucumber
  • 1 Tomato
  • Lemon Wedge
  • Balsamic Glaze
  • Flaked sea salt (Maldons)
  • Small bunch of fresh coriander

 

Method

  • In a hot frying pan, preferably a wok, add a tsp of veg oil and get the pan smoking.
  • Add the chicken, including the juice and sear it quickly to brown and cook.
  • Add the sesame seeds now – it may flame up and look burnt but don’t be alarmed, using a spoon fold it over, (this is the soy

sauce reducing down).

  • Add a little bit of the lemon juice to loosen the spices and to deglaze the pan. Put aside once cooked to cool down a little bit.
  • Finely slice the tomato and cucumber as thin as you can – or use a slicer if you have one.
  • Shred the lettuce.
  • In this order place a couple of slices of cucumber, then tomato and a good handful of lettuce to fill the ring around 2/3rds of the way.
  • Drizzle 2 dashes of balsamic then firmly push it all in.
  • Next add the chicken and again firmly push it in so it just covers the ring.
  • Drizzle some sesame oil on top.
  • Squeeze a dollop of sweet chilli to the side and, using a spoon, place it in the middle of the sauce and drag across the plate.
  • Drizzle the glaze to whatever style you would like, place the coriander and lemon wedge

 

Introduction to Faisal of The Chefs Eye

Thai Chicken Tower

Faisal is the Head Chef at The Chefs Eye Limited and the resident caterer at Gourock Golf Club where he operates from.

Vsitors are welcome all year round to the restaurant at the Golf Club where you can enjoy not only a great meal but enjoy the spectacular views over to Argyll

To see our lunch and dinner menus including light bites and a la carte visit www. chefseye.co.uk, where you can also find details of upcoming special events.

Above is a dish which Faisal prepared for the final of the British BBQ Battle 2015.  It is a simple, yet elegant dish and goes well with various other dishes for a dinner party or even to impress the other half.  You can enjoy it either hot or cold or, just add a little more chilli to heat things up!

All the ingredients below can be found at your local supermarket.