Vietnamese Chicken Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 heads Fennel
- 2 sticks Celery
- 2 scallions
- 1 carrot
- 1 chili pepper
- 2 garlic cloves
- 2 Tbsps Peanut oil
- 1 tsp freshly grated ginger
- 4 Tbsps Rice wine
- 2 Tbsps Rice vinegar
- light soy sauce
- 2 Chicken breasts (about 140 grams)
- 2 sprigs Lemongrass
- cilantro (for garnish)
Preparation steps
1.
Rinse the fennel, cut into quarters, remove the stalk and cut into thin strips. Rinse and slice the celery. Rinse and cut the scallions into rings. Peel and slice the carrot. Rinse and chop the chile. Peel and finely chop the garlic.
2.
Saute the fennel, celery and scallions in hot oil for 3-4 minutes. Add the carrot, chile, garlic and ginger. Pour in the rice wine. Remove from the heat and add the rice vinegar and soy sauce. Cool until lukewarm.
3.
Rinse the chicken breasts and pat dry. Place the chicken and lemongrass in a bamboo basket over a hot water bath. Cover and steam for about 12 minutes. Allow to cool slightly and mix with the slaad ingredients. Season with soy sauce and serve garnished with cilantro leaves.
