Hue Chicken Salad Ga Bop
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 whole broiler-fryer chicken, thigh and leg scored for faster cooking
- 4 garlic cloves
- 4.92 ml black peppercorns, lightly toasted in a pan and ground
- ground black pepper
- 4.92 ml kosher salt (to taste)
- 9.85 ml sugar
- 36.97 ml freshly squeezed lime juice
- 1 small yellow onion, sliced paper-thin, rinsed (about 1/2 cup)
- 2 Thai chiles (optional) or 1 serrano chili, chopped to taste (optional)
- 236.59 ml loosely packed rau ram, leaves (Vietnamese Cilantro) or 236.59 ml mint leaf
- 7.39 ml vegetable oil
- 4 butter lettuce leaves, preferably inner leaves or 4 romaine leaves
directions
- Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil. Add the chicken and bring it back to another boil. Reduce the heat and simmer 10 minutes. Turn off the heat and let the chicken sit in the pot, covered, for 20 minutes. Remove the chicken and set it aside to cool.
- Remove and discard the skin and bones from the chicken. Hand shred the meat into ¼-inch thick strips and transfer to a mixing bowl.
- Add the black pepper, salt and sugar and gently massage into the chicken. Add the lime juice, onions, chilies, rau ram and oil and toss gently. To serve, line a serving plate with the butter lettuce and place the chicken on top.
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Reviews
-
Sounds complicated but it's very quick and easy. Oh and YUMMY! Love it. I will be making this again. I do not know what Rau Ram is so I used a LOT of mint and thai basil because that's what I had on hand. Fresh and light tasting. THANK YOU. DELICIOUS! Jan 11, 2010. April 21, 2010 - I've been making this since I found the recipe. To make it even easier, I purchase a rotissere chicken from Costco and use it instead of cooking the chicken. I find that chicken very juicy. It's also very flexible, I use any fresh herb on hand like mint, basil, or cilantro. I find they're good. Thank you.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey