Salad Chicken in a Simple Way |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Follow my directions step by step: Ingredients:
10 chicken thigh fillets |
1 tablespoon chili paste |
3 tablespoons sugar |
3 teaspoons salt |
4 tablespoons fish sauce |
2 tablespoons peanut oil |
1/2 cup peanuts, chopped roasted |
2 yellow onions, fried not too browned |
1 small red onion, thinly sliced |
2 garlic cloves, finely minced |
1/2 inch fresh ginger |
1 green onion |
2 limes, squeezed |
1 thai red chili pepper (optional) |
1 cup seedless cucumber, also thinly sliced in lengthwise (use 1/2- 1 in option) |
1 carrot, larger, grated (or thinly sliced in lengthwise) |
1 daikon radish (or any tubers, spice which have unami taste ( the 5 th taste) |
1 cup bean sprouts |
2 cups cabbage (asia cabbage) |
3 pieces bell peppers (mix colors) |
1 cup cilantro, chopped |
3 fresh lime leaves, fine julienne |
1 large tomato |
Directions:
1. Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken, 2 tablespoons salt, 1/2 inch ginger, white onion, daikon, cook until the chickens are well done.
2. Remove the whole chickens from the pot and then sliced into thin 5 cm lengths.
3. Sauce: In a bowl, combine Chili paste, sugar, lime juice, fish sauce, finely minced galic, hot water. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
4. Salad: In a large bowl, combine: Peanut oil, Fried onions, red onion, lime juice, seedless cucumber, carrot, daikon, cabbage, bell peppers and then mix well.
5. Serving: Pour the sauce slowly into the mixed vegetable bow, not all the sauce to check the salinity, light, sour, sweet, taste characteristics again and make sure the tastes are well more chilli (optional). Sprinkle the herbs around the disk, and mix again.
6. Topping: Add some herbs branching surface with crushed peanuts.
7. Pruning a tomato to form a rose, put on the middle of the salad ( custom).
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