Vietnamese Chicken Salad

Ingredients for Vietnamese Chicken Salad

• 2 tablespoons fresh lime juice

• 2 tablespoons finely chopped garlic

• 1 tablespoon finely chopped peeled ginger

• 1 teaspoon finely chopped fresh red chillies (preferably Thai or cayenne), or to taste

• 1 whole chicken (about 1.6kg)

• 1 (2-pound) green cabbage

• 230g carrots

• 1 tablespoon sugar

• 80ml Asian fish sauce

• 60ml packed light brown sugar

• 1 tablespoon finely chopped fresh red chillies (preferably Thai or cayenne)

• 2 teaspoons finely chopped peeled ginger

• 1 dente de alho, finamente picado

• 5 tablespoons fresh lime juice

• 160ml coarsely chopped salted roasted peanuts

• 1/2 cup packed torn basil leaves

• 1/2 cup packed torn mint leaves

• um fatiador com lâmina ajustável

• lime wedges

• thinly sliced fresh red chillies (optional)

Stir together lime juice, garlic, ginger, chillies, 2 teaspoons salt, and 1/2 teaspoons pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.

Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 5.7L water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.

Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.

Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chillies, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.

Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chillies, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.