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Recipe: Goi Bap Cai Ga (Spicy Cabbage And Chicken Salad)
Similar Categories: Goi, Bap, Cai, Spicy, Cabbage, Chicken, Salad
Serving Size : 4
FOR THE DRESSING:
1 small fresh hot red chile (Thai or serrano) -- stemmed and
chopped
1 clove garlic -- peeled and chopped
1/2 teaspoon sugar
1 pinch salt
6 tablespoons Japanese rice vinegar
3 tablespoons Vietnamese fish sauce
FOR THE CHICKEN:
1 boneless skinless whole chicken breast
1 small red onion -- peeled and very thinly sliced
3/4 cup white wine vinegar
1/2 small cabbage -- very thinly sliced into long strips
1 medium carrot -- peeled and julienned
2 tablespoons rau ram leaves or fresh cilantro and mint -- finely
chopped
For the dressing: Crush chiles, garlic, sugar, and salt into a fragrant,
rough paste with a mortar and pestle. Scrape paste into a small bowl, then
stir in rice vinegar and fish sauce. Set dressing aside.
For the chicken: Put chicken in a medium pan, add enough water to cover by 1
inch, then bring to a simmer over medium-high heat. Reduce heat to
medium-low and gently simmer, partially covered, until chicken is just
cooked through, 10-15 minutes. Drain and set aside to cool. Tear chicken
into small strips, discarding any cartilage or fatty pieces. Set aside.
Meanwhile, put onions and white wine vinegar in a large bowl. Set aside to
marinate for 15 minutes, then drain. Add cabbage, carrots, reserved
chicken, and rau ram to onions and toss together. Shortly before serving,
drizzle fish sauce dressing over salad, toss to mix well, and adjust
seasonings to taste (the salad will wilt slightly).
Serves 4-6.
FOR THE DRESSING:
1 small fresh hot red chile (Thai or serrano) -- stemmed and
chopped
1 clove garlic -- peeled and chopped
1/2 teaspoon sugar
1 pinch salt
6 tablespoons Japanese rice vinegar
3 tablespoons Vietnamese fish sauce
FOR THE CHICKEN:
1 boneless skinless whole chicken breast
1 small red onion -- peeled and very thinly sliced
3/4 cup white wine vinegar
1/2 small cabbage -- very thinly sliced into long strips
1 medium carrot -- peeled and julienned
2 tablespoons rau ram leaves or fresh cilantro and mint -- finely
chopped
For the dressing: Crush chiles, garlic, sugar, and salt into a fragrant,
rough paste with a mortar and pestle. Scrape paste into a small bowl, then
stir in rice vinegar and fish sauce. Set dressing aside.
For the chicken: Put chicken in a medium pan, add enough water to cover by 1
inch, then bring to a simmer over medium-high heat. Reduce heat to
medium-low and gently simmer, partially covered, until chicken is just
cooked through, 10-15 minutes. Drain and set aside to cool. Tear chicken
into small strips, discarding any cartilage or fatty pieces. Set aside.
Meanwhile, put onions and white wine vinegar in a large bowl. Set aside to
marinate for 15 minutes, then drain. Add cabbage, carrots, reserved
chicken, and rau ram to onions and toss together. Shortly before serving,
drizzle fish sauce dressing over salad, toss to mix well, and adjust
seasonings to taste (the salad will wilt slightly).
Serves 4-6.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Goi, Bap, Cai, Spicy, Cabbage, Chicken, Salad
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