The Really WILD Food Guide

HOT SPICY CHICKEN & DANDELION


Hot Spicy Chicken & Dandelion

The bitterness of raw green dandelion leaves can be too much for many folks, and even cooking doesn't really completely remove all the bitter taste [the leaves will simply disintegrate after more than a few minutes boiling].

The tastes and preparation methods detailed here can reduce the bitterness. Indeed, the slight bitterness left compliments the overall spiciness of the dish.

VARIATIONS & ALTERNATIVES
There's absolutely no reason why you shouldn't increase the amount of lime juice or chilli pepper if you like these.

   1 handful dandelion leaves
½ -1 cup diced chicken
1 lime
1 small onion
1 small green chilli pepper
Butter or oil
Salt and pepper
Cream - optional

[Main ingredients above are approx. per person, but obviously variable according to taste and circumstance.]

 

METHOD

· Remove excess stalk material from the dandelion leaves and with a knife make some small nicks in the remaining leaf ribs (this will assist in leaching out bitter constituents).
· Place leaves in a bowl and cover in boiling water. Allow to steep for 5 minutes.

· Meanwhile... Place chicken pieces in a bowl and squeeze the juice of a lime over.
· Separately slice the onion and green chilli and set aside.

· In a heavy bottomed pan fry the onions until they begin to soften then add the chilli.
· Continue gently frying until cooked then remove from the pan and set aside.

· Discard the water steeping the leaves and replace with more boiling water.

· Add a little more oil to the pan and fry off the chicken until lightly browned and cooked through. · Stir in the cooked onion and chilli and continue cooking for another minute.

· Drain the water off the leaves and add these in batches to the contents of the pan, mixing thoroughly. · Add seasoning to taste. If you wish to add cream stir some in now, but the heat needs to be on low-medium to prevent it splitting. · Serve with rice.

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