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Thai Ham and Chicken Salad

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Recipe Ingredients

Dressings:
1/2 chinese cabbage, shredded
2 carrots, grated
1 capsicum pepper, cut into thin strips
2/3 lbs cooked chicken meat shredded
3 1/2 oz ham, finely sliced
1 birdseye chilli, finely chopped
2 cloves garlic crushed
2 tbsp lime (or lemon), juice
2 tbsp dark soya sauce
1/2 cup flaked almonds, lightly toasted

Cooking Procedures

Bring a large pot of water to the boil and have ready a sink full of icey-cold water.
Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish.
Fill the centre of the arrangement with chicken and ham.
Decorate the dish with bright red chilli "flowers" (optional).
Pass the dressing separately. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

e Section B., No. 3, p. 170.) METHOD B : To one cup of honey or neutral flavored table syrup, add about one cup of water. Heat the fruit to be canned in this syrup until the fruit is heated through. Pour hot into jars and sterilize as directed above. METHOD C: If the fruit is to be used for pie making purposes, it may be canned in water instead of in juice or syrup. The method of sterilizing would be the same as directed for the above recipe. 172 CONSERVATION RECIPES CANNING AND THE

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