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vietnamese chicken salad recipe

Written on Saturday, September 17, 2016 | 7:50:00 AM

Serves : servings 

Ingredients : 
- 500ml chicken stock
- 2 star anise
- 3 garlic cloves
- 15g root ginger, sliced
- strip of lime zest
- good pinch of salt
- 3 skinless, boneless chicken breasts

- 1⁄2 Chinese lettuce
- 1 carrot
- 1⁄2 white radish (mooli)
- 4 spring onions
- leaves from a small bunch of fresh coriander
- leaves from a small bunch of mint

- 2 tbsp fish sauce
- juice of 1 lime
- 1 tsp rice wine vinegar
- 1⁄2 tsp sugar
- 2 red chillies, sliced
- 25g root ginger, finely chopped
- sea salt and freshly ground pepper

Preparation Method :
1) First poach the chicken. Put the chicken stock in a saucepan with the star anise, garlic, ginger and lime zest. Season with the salt and simmer for 5 minutes. Add the chicken breasts, then top up the liquid with water if necessary so the chicken is completely submerged. Cover the pan and simmer the chicken for 8–10 minutes until it’s just cooked through. Remove the chicken from the stock and leave it to cool slightly, then shred the meat or cut it into strips. Set the chicken aside and save the stock for something else, such as a soup.

2) Shred the Chinese lettuce, and cut the carrot and the white radish into matchsticks. Cut the spring onions in half and shred them lengthways.

3) Arrange all the salad ingredients and the chicken on a large platter or in a salad bowl. Whisk all the ingredients for the dressing in a small bowl and then taste before seasoning, as the fish sauce can be quite salty. Leave the dressing to stand for 5 minutes, then pour it over the salad and serve immediately.


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