Vietnamese Chicken Salad

Ingredients for Vietnamese Chicken Salad

• 2 Esslöffel frischer Limettensaft

• 2 tablespoons finely chopped garlic

• 1 Esslöffel fein gehackter geschälter Ingwer

• 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 Karotten

• 1 Esslöffel Zucker

• 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 Knoblauchzehe, fein gehackt

• 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

• ein verstellbarer Klingenhobel

• Limettenspalten

• 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.

Haftungsausschluss

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