Wild ginseng is known as a precious medicine that helps support the treatment of certain diseases. In addition, this type of leaf is also used by many people as a herb to eat alongside dishes. Today, let’s cook with TasteVN to refer to the recipe for 2 unique and delicious salads made with wild ginseng for the family to enjoy!
1. Wild Ginseng Salad with Chicken
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Wild Ginseng Salad with Chicken For 4 people
Local chicken 1 chicken Wild ginseng leaves 300 gr Lime 1 fruit Chili 2 fruits Cabbage 1/2 head Green onion 2 stalks Vietnamese coriander 5 sprigs Garlic 3 cloves Fish sauce 2 tablespoons Salt/ sugar a little
How to choose fresh and delicious chicken
- Fresh and delicious chicken has a shiny yellow skin, the meat inside is rosy and bright, with no unusual bruises on the surface.
- When you press gently on fresh and delicious chicken with your hand, you will feel the meat is tender, has good elasticity, not too mushy and does not ooze slime.
- Additionally, you should avoid buying chicken when you smell a strong foul odor because that is a sign that the chicken has been left too long and is no longer edible.
How to prepare Chicken Salad with Dinah Lang
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Prepare and boil the chicken
To clean and eliminate the smell of chicken, when you buy it, use salt to rub the chicken thoroughly for about 2 – 3 minutes and then rinse it with water until it is completely clean.
Put the chicken into an pot, fill it with water and add 1 spoon of salt, place the pot on the stove. Turn on high heat until the water boils, then reduce to low heat and boil for about 20 minutes until the chicken is tender.
Effective ways to eliminate the smell of chicken:- Method 1: To eliminate the smell of chicken, rub the meat with a little vinegar for about 5 – 7 minutes, then rinse thoroughly with clean water.
- Method 2: Before cooking, you can rub a few slices of lemon all over the chicken with a bit of salt for about 5 minutes and then rinse with water 2 – 3 times.
- Method 3: You can also crush a piece of ginger and rub it thoroughly on the chicken with a bit of white wine for about 5 – 7 minutes and then rinse really clean.
See details: Effective ways to eliminate the smell of chicken
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Prepare the remaining ingredients
You should remove the wilted and old leaves from the Vietnamese coriander and herb leaves, wash them clean, and let them dry.
Cut the lemon in half to extract the juice. Remove the stems from the chili, wash it clean, and slice it. Peel the garlic, mince it. Cut the roots off the green onions, wash them clean, and cut them into bite-sized pieces about the length of a finger.
Wash the cabbage clean, let it dry, and then slice it thinly.
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Mix the cabbage
Add the cabbage to the pot, then add the green onions, garlic, Vietnamese coriander, 2 tablespoons of fish sauce, 4 tablespoons of sugar, the lemon juice, minced chili, and stir well to dissolve the seasonings.
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Mix the salad
The boiled chicken is cooked and slightly cooled, cut into small bite-sized pieces.
Mix the cabbage with the chicken, then add the Vietnamese coriander and mix together, adjusting the seasoning to taste, and it’s done!
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Final Product
When completed, the chicken and dendrocalamus salad has an eye-catching color and a faint aroma of dendrocalamus leaves.
When enjoying, you will feel the chicken tender and delicious, infused with just the right amount of flavor, enhanced by the fragrant taste of dendrocalamus leaves that is very appetizing.
2. Dendrocalamus Salad with Young Sour Guava and Vegetarian Ribs
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Dendrocalamus Salad with Young Sour Guava and Vegetarian Ribs Serves 4 people
Dendrocalamus leaves 100 gr Carrot 1 piece Young guava 200 gr (unripe guava) Vegetarian ribs 100 gr Oyster mushrooms 100 gr (or any mushrooms you like) Kumquat 5 fruits Chili 2 fruits Garlic 3 cloves Shrimp chips 100 gr Roasted peanuts 30 gr Cooking oil 10 tablespoons Fish sauce 3 tablespoons Common spices a little (Salt/ sugar/ monosodium glutamate/ ground pepper)
How to choose fresh ingredients
How to choose fresh carrots
- You should choose carrots that are bright orange, of moderate size, not too large, with smooth skin and feel firm when held, not soft or mushy.
- Avoid choosing those with crooked shapes, cracked skin, and signs of bruising or wilting as these are old carrots, no longer fresh, and will not ensure the flavor of the dish when cooked.
How to choose fresh green mangoes
- First, when choosing green mangoes, you should select those that are of moderate size, about 1.5 – 2 finger lengths is good.
- If you like crunchy mangoes with a sour taste, prioritize those with dark green, smooth skin, and when pressed lightly, the fruit feels a bit firm.
- On the contrary, if you prefer mangoes with less sourness and ripe, choose those with skin that is light green with a yellow tint!
- Avoid selecting those with rough skin, as these are usually fibrous and not tasty.
Where to buy vegetarian spare ribs
- To find vegetarian spare ribs, you can visit the dry goods section in traditional markets, supermarkets, convenience stores, or stores specializing in vegetarian food.
- Choose reputable brands that have information on expiration dates, production places, and clear ingredients!
- Additionally, to ensure food safety, you can make vegetarian spare ribs at home using TasteVN’s recipe.
How to Make Young Tamarind Salad with Vegetarian Short Ribs
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Prepare the vegetables and fruits
Carrots and young tamarinds should be washed clean with water, peeled, and then cut into small pieces.
Pick out the wilted leaves from the young tamarind leaves, cut off the hard stems, wash well, and then chop them into small pieces.
Peel the garlic and chop it finely. Remove the stems from the chili peppers, wash them clean, and then chop them finely.
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Prepare and fry the vegetarian short ribs
Shred the vegetarian short ribs into bite-sized pieces. Place a pan on the stove, set the heat to medium, add 10 tablespoons of cooking oil, and wait for the oil to heat up. Then, add the shrimp chips to fry until they puff up, then remove them to drain the oil.
Next, in the same pan used to fry the shrimp chips, add the vegetarian short ribs and fry on medium heat for about 3 – 4 minutes until both sides are golden, then remove to drain the oil.
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Prepare and fry the mushrooms
You cut off the mushroom stems, wash them clean, and then tear them into bite-sized pieces. Next, marinate the mushrooms with 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, mixing well for the mushrooms to absorb the spices.
In the pan where you just fried the spare ribs, turn the heat to medium and add the mushrooms, frying for about 5 minutes until golden, then remove them to drain the oil.
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Mix the vegetables
Add the young starfruit, carrots, and coriander leaves into a bowl, add 1 teaspoon of sugar, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of salt, and squeeze the juice from 2 calamondins into the bowl of vegetables.
Mix well to dissolve the spices and let it sit for about 20 minutes for the carrots to absorb the seasoning.
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Mix the salad
At this point, the spices in the bowl of vegetables have soaked in, you add the vegetarian spare ribs and the fried mushrooms and mix them together.
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Make the dipping sauce
You add minced garlic, minced chili, the juice from 3 calamansi (remove the seeds), 4 tablespoons of sugar, 5 tablespoons of water into a bowl, stir well until the sugar dissolves, then add 3 tablespoons of fish sauce.
You adjust the seasoning to taste, and the dipping sauce is done!
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Final product
You place the green mango salad with young ribs on a plate, garnish with roasted peanuts, and serve with shrimp crackers.
When enjoying, you will experience the harmonious blend of sour, spicy, salty, and sweet flavors, along with the fragrant aroma of the herbs, the fresh crunch of the green mango, carrots, and sweet mushrooms, guaranteed you will love it from the first bite.
What is coriander leaf?
- Coriander, also known as fish salad, is ginseng.
- The leaves of this plant are small, resembling bird feathers, growing alternately with sharp serrated edges.
- In traditional medicine, coriander leaves have a bitter taste and a cool nature, so they are often used as medicine to treat certain diseases.
How to choose coriander leaves
- You should choose fresh coriander leaves that are not bruised, and when you crush the leaves, you should smell a faint aroma.
- You should avoid buying overripe coriander leaves, as they will be tough when mixed in salad; additionally, you should also avoid wilted or bruised leaves, as they will not taste good when mixed in salad.
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Above is information about how to make coriander salad that TasteVN shares with you. Wishing you success with this recipe!
