Goi Ga Vietnamese Chicken Salad – A Detailed recipe cooking. 
Time: 2 час.5 minutes. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (2.3 kg.) Whole
- 1/2 large fork of white cabbage (weighing a head of cabbage approximately 1.4 kg.)
- 1/2 small fork of red cabbage (weighing over a head of cabbage approximately 900 gr.)
- 1 piece of fresh ginger (5 cm.)
- 2 medium red onion heads
- Salt and ground black pepper
- 3 tbsp. l table vinegar
- 2 tbsp. l olive oil
- 1/3 Art. Sahara
- 6 cloves of garlic
- 6 limes
- 2 red Thai peppers “bird’s eye”
- 1/3 Art. asian fish sauce
- 1 tbsp. fresh mint leaves
- 1 tbsp. fresh leaves of thai basil
- 1/2 tbsp. roasted salted peanuts
- 1/2 tbsp. purchased fried shallots or onions
- Fried Shrimp Serve Chips
Recipes with similar ingredients: chicken, white cabbage, red cabbage, shallots, garlic, chili pepper, ginger root, lime juice, syrup, fish sauce, basil, mint, Peanuts
Recipe preparation:
- Put the chicken breast up in a tall pan to let the chicken tightly entered it. Fill the pan with cold water so that it was about 2.5 cm higher than the chicken, and bring the water to a boil for moderately high heat. While the water is boiling, slice the ginger very thin circles, peel and cut into quarters bow. Put vegetables and a tablespoon of salt in a saucepan. When water starts to boil, reduce heat and cook the chicken, collecting and throwing from the foam from the surface of the decoction, 30-35 min., while temperature according to a cooking thermometer inserted between the breast and chicken thigh does not reach 74 ° C. (To check the temperature, Use a firm kitchen tong to gently lift the carcass out of the hot decoction and insert a thermometer between the breast and hip.)
- While the chicken is boiling, remove from the white and red cabbage stalk, very thinly cut it into strips (like ribbons) and put chopped cabbage in a large bowl. A second large bowl fill a little more than half with ice and water in equal parts, then place the finished chicken there with tongs. Leave the broth in the pan. Leave the chicken in ice water to cool completely, about 10 min
- At this time, peel, cut in half and cut thin the remaining onions in half rings and put it in a small a bowl. Add vinegar, oil, a teaspoon of sugar, 1/4 tsp. salt and 1/4 tsp black pepper. Using your hands, gently rub the vinegar mixture into onion until it is slightly softened. Leave the onions to marinate when room temperature for at least 15 minutes or all night.
- Pour ice water and leave the chicken in a bowl. Remove and throw away the skin. Slice the chicken along the large fibers put the chicken bones in the broth and bring it back to boiling. Cook for 30 minutes, collecting grease and / or foam from the surface. Strain the broth in a large bowl, discard the solid pieces. Give cool this fragrant broth and leave to others goals. (It can be frozen in an airtight container up to 3 month)
- Prepare the dressing while the broth is brewing: In a small simmer sugar and 1/4 tbsp. water periodically stirring until sugar is completely dissolved, about 5 minutes Transfer to a small bowl and let cool slightly. sugar syrup, finely grate the garlic, cut the limes in half and squeeze the juice (total should be about 1/2 tbsp. juice), and also cut the chilli into thin slices. Mix fish sauce with cooled syrup, add garlic, lime juice and chili pepper.
- To assemble the salad, add chicken to the bowl of cabbage, pickled onions (and all remaining liquid) and lime dressing. Pour the mint and basil leaves into a bowl and mix gently. At add more fish sauce if necessary. Let the salad brew in for 15 minutes to mix tastes. Then shift it to great dish. Lay peanuts and roasted shallots separate heaps next to the salad. Gently before serving mix salad, nuts and fried shallots with liquid, which accumulated at the bottom of the dish (this liquid is very fragrant). Serve with fried shrimp chips.
