Chicken Thai Toss Salad
From watson2167 16 years agoIngredients
- 1 whole chicken, cut into large pieces shopping list
- 1/2 cucumber shopping list
- 1 large tomato cut into wedge shopping list
- 3 red or green chiles, seeded, cut into matchstick shreds shopping list
- 1/4 medium-size red onion or white onion, thinly sliced shopping list
- 1 heaping tablespoon fine matchstick shreds of fresh ginger shopping list
- 2 garlic cloves, minced shopping list
- 1/4 cup fresh lime juice shopping list
- 3 tablespoons Thai or Vietnamese fish sauce shopping list
- 5 teaspoons sugar shopping list
- 1/2 teaspoon salt, or more to taste shopping list
- 2 tablespoons peanut oil shopping list
- 1/2 teaspoon or more Sa-te oil or Chinese chile oil shopping list
- 1/2 cup fresh cilantro leaves shopping list
- roasted, unsalted peanuts for garnish shopping list
How to make it
- Put the chicken into a pot with water to cover. Bring to a boil and skim the surface. Reduce the heat to medium and simmer for 5 minutes. Remove from heat, cover and let the chicken sit in the hot water for 25 minutes. Remove and let cool. (At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.)
- When the chicken is cool enough to handle, remove and discard the skin. With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl.
- Peel and seed the cucumber and cut it into matchstick shreds. Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes. Add these seasonings to the chicken and mix thoroughly. Stir in the cilantro leaves, garnish with peanuts and serve.
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