Vietnamese shredded chicken salad with rice By Kim in Admin

Summer is around the corner and I’m always in the mood for something light but flavourful. And Vietnamese cuisine is best known for using fresh ingredients and having a light clean taste. This refreshing salad is no exception.  The cold shredded chicken and carrot salad is the sort of Vietnamese equivalent of coleslaw. Served as an appetiser in many Vietnamese restaurants. While the salad is best made with either freshly boiled or steamed chicken.  The vegetables are normally served raw, you can cure them in salt to tenderise them and at the same time gets rid of their excess water content. The flavors are bright and aromatic with a crisp and crunchy texture …

Preparation: 30 minutes

Ingredients:

CHI221 – JJ Frozen Halal Raw Brazilian Chicken Fillets (Blue pack, 70-90g)-1x2kg

SPI028 – Tate & Lyle Demerara Sugar-1x3kg

RIC044 – Dayat Long Grain Rice-1x20kg

VEG701 – Red Onions-1x4kg

1 fresh lemon and 1 fresh carrot

Coriander

Chicken bouillon, grounded black pepper

IngredientsStep 1:

Prepare the shredded chicken

Boil the chicken breast until it cooked well done.

Boil the chicken breast until it cooked well done

Step 2:

When chicken is done, allow them to cool down.

After that shredded chicken into small piece (as small as you like).

When chicken is done, allow them to cool downStep 3:

Marinated chicken with:

1 teaspoon of chicken bouillon

½ fresh lemon

A pinch of black pepper

Marinated chicken with: 1 teaspoon of chicken bouillon ½ fresh lemon A pinch of black pepperStep 4:

Prepare salad

Sliced 2 red onions as thin as possible and put in cold water for 5 min.

Sliced 2 red onions as thin as possible and put in cold water for 5 min

Step 5:

After 5 min, drain onions. Put onions into big bowl and add on:

5 teaspoon of sugar

½ fresh lemon

After 5 min, drain onions. Put onions into big bowl and add on: 5 teaspoon of sugar ½ fresh lemon

*Note: not too much lemon, otherwise onions will become very soft, not crunchy anymore.

Step 6:

Mix well and leave it with room temperature for 15 -20 min.

Mix well and leave it with room temperature for 15 -20 min

Step 7:

Sliced carrot into small piece and try to keep the length same as onions. It will make the dish look prettier.

Add in 1 teaspoon of salt. Leave it for 5 min and wash all the salt away.

Sliced carrot into small piece and try to keep the length same as onions. It will make the dish look prettier. Add in 1 teaspoon of salt. Leave it for 5 min and wash all the salt awayStep 8:

Mix well all the ingredient together with some chopped coriander.

Mix well all the ingredient together with some chopped coriander.

Finish touch:

You can serve shredded chicken salad with rice and some fresh lettuce and tomato to get extra vitamin and fibre for summer time coming.

You can serve shredded chicken salad with rice and some fresh lettuce and tomato to get extra vitamin and fibre for summer time coming

Comments
One Response to “Vietnamese shredded chicken salad with rice By Kim in Admin”
  1. Rossana says:

    welcome summer!

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