Free Recipe Chicken and Carambola Salad
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Chicken and Carambola Salad Recipe
250 g (9 oz.) chicken breast
2 c Water
3 Cloves
1 pn Salt
1 Onion, sliced
1 Carrot, sliced
2 Carambola, sliced widthwise
2 tb Honey
1 tb Sugar
1 Lemon, juice of
5 tb Mayonnaise
Coarsely ground white pepper
-to taste
Chicken and Carambola Salad Preparation
The following is from this past week’s Jerusalem Post Magazine section. Phyllis Glazer writes: When choosing carambola [ star fruit ], look for those with wide ribs — they tend to be sweeter. If they are slightly green, keep them at room temperature until they become a deep golden color and edges of the rib just begin to turn brown. If you get stuck with a more sour fruit, slice it and put in a bowl with equal parts of honey and sugar. Let it rest for an hour, covered, in the refrigerator before serving. Jerusalem Post Magazine, October 11, 1996, by Phyllis Glazer Cut the chicken into cubes. Put the cloves, salt, onion and carrot into the water and bring to a boil. Poach the chicken cubes for 5-7 minutes. Drain and chill. Mix together sugar and honey and add the carambola slices. Refrigerate covered for 1 hour. Mix the fruit with lemon juice, salt, mayonnaise, chicken and white pepper to taste. Serve immediately or cover and chill till serving. Posted to JEWISH-FOOD digest V96 #51 Date: Mon, 14 Oct 1996 17:46:12 +0200 (IST) From: Ruth Heiges <heiges@post.tau.ac.il>
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