Baked chicken in avocado boat - Featured in Group Recipes
This dish was featured in Asian Food Channel (Official) Facebook page
on 31st October 2012
I got the idea of putting chicken meat into avocado from one of the foodies in Group Recipes. Usually we serve avocados as a dip, in salads, or as a side dish. Very seldom you will find it used in a main dish like this one. I experimented with this recipe and added a touch of oriental taste. I added oyster sauce and fried shallots. I always find fusion food to be interesting and more often than not, they are tasty. This dish definitely qualifies to be served to guests merely because of its beautiful presentation and the experience of a new taste. I served it with chive omellete as a side dish and crusty bread. YUMMY!!
2 chicken breast meat diced
1/3 cup whiskey
1/2 medium size white onion thinly sliced
2 tbs butter
2 large avacados half lengthwise
2 cups chiffonade purple cabbage
1 tbs lemon juice
2 tbs oyster sauce
5 shallots thinly sliced
Preheat oven at 350 degrees F/175 degrees C. Fried shallots till golden brown. Drain all the oil and set aside. Place diced chicken meat in a baking dish, season with salt, pepper, oysters sauce and add whiskey. Mix well and then spread out diced chicken meat evenly and top with sliced onion. Dot the the dish with butter. Bake for 30 minutes. Half lengthwise the avacados and discard the skin. Slice a little off the bottom of the avocado so that it can stand nicely on the plate. Gently rub avacados with lemon juice and place cut side up in the serving plates. Scoop out the center of the avacados to make a deeper recess to hold the chicken meat. Take out baked chicken from the oven after 30 mins and fill avocadoes with chicken meat, topped with fried shallots and served with cabbage.