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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
The chicken salad with Vietnamese coriander is delicious and very nutritious, making it great for family health. Especially when paired with this mixed salad and a bowl of hot porridge, it’s irresistible, isn’t it? Let’s get cooking with TasteVN right away!
Ingredients for Chicken Salad with Vietnamese Coriander Serves 4
Chicken 1 whole (about 2kg) Chicken entrails 100 gr Onion 2 bulbs Carrot 1 bulb Oyster mushrooms 200 gr Red onion 5 bulbs Vietnamese coriander a little White rice 1/2 cup Glutinous rice 1/2 cup Minced garlic 1 teaspoon Minced chili 1 teaspoon Bird’s eye chili 1 piece Fish sauce 2 tablespoons Lime juice 7 teaspoons Vinegar 4 tablespoons Cooking oil 2 tablespoons Common seasoning a little (salt/ sugar/ seasoning powder/ monosodium glutamate/ pepper)
How to Choose Fresh Ingredients
How to choose good chicken
- Choose chickens with shiny skin and a natural light pink color.
- The chicken skin should be light yellow, thin, and smooth, with darker yellow in some areas like the breast, wings, and back.
- Press the thigh or breast area to check if the chicken is water-injected. If the chicken feels mushy, slippery, or deformed, do not buy it.
- When buying frozen chicken, choose to purchase from reputable supermarkets or stores to ensure safety.
How to choose delicious carrots
- Choose carrots with smooth, bright-colored skin and straight bodies.
- When picked up, they should feel hard, heavy, and solid.
- It is advisable to choose carrots with small cores as they will be sweeter than those with large cores.
- Avoid choosing carrots with leaves or branches at the base, and those with thick, large shoulders, as these contain fewer nutrients and are not sweet.
- Do not select misshapen carrots, those with dark colors, or those that are bruised or watery.
How to choose delicious onions
- Choose round onions with long roots. Avoid those that are misshapen, with very short or missing roots.
- Good onions have firm, smooth skins, a beautiful yellow color, tightly hugging the body and free from black spots.
How to choose delicious oyster mushrooms
- You should choose mushrooms with long, thick, firm stems, as these will taste sweeter than those with small stems.
- Mushrooms that have been harvested for a long time and stored in cold temperatures often have blackened or bruised caps.
- Touch the mushrooms with your hand; if they feel slimy, do not buy them.
- Check the expiration date before purchasing; oyster mushrooms typically have a shelf life of about 2 years, and if the date exceeds 2 years, do not buy them.
How to prepare Chicken Salad with Vietnamese Coriander
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Prepare the chicken and cook the porridge
Buy pre-cleaned chicken from the market and rinse it several times with water.
Wash the regular rice and sticky rice thoroughly, then put them in a pot. Add 1 tablespoon of cooking oil to the rice and let it sit for 15 minutes.
After that, add the cleaned chicken, 2 shallots, and pour in 3 liters of water to cook over medium heat for about 30 – 40 minutes until the chicken is evenly cooked, then remove it to cool and shred the chicken into bite-sized pieces.
How to prepare chicken to reduce odor
- Remove the oil glands, fat, and blood clots inside the chicken.
- Then use a little salt and white wine to rub on the chicken for about 10 minutes, then rinse it several times with water.
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Prepare the other ingredients
Peel the onion and shallots, wash them clean, and slice them thinly. Peel the carrot, wash it clean, and cut it into strips. Wash the Vietnamese coriander clean and chop it finely.
Put the onion, shallots, and carrot in a bowl, add 3 teaspoons of sugar and 4 tablespoons of vinegar, mix well, and let it sit in the refrigerator for about 20 minutes, then take it out and drain the water.
Tip:- Mixing carrots and onions with a little salt will help the carrots be crunchier.
- You can soak the onions in ice water to reduce their pungency.
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Prepare and stir-fry the mushrooms
Remove the roots of the oyster mushrooms, soak them in diluted salt water for 5 minutes, then rinse several times with water, squeezing firmly to remove all the water from the mushrooms.
Heat a pan on the stove with 1 tablespoon of cooking oil. When the oil is hot, add a little sliced shallots to sauté until fragrant.
Next, add the cleaned chicken intestines, season with 1 teaspoon of seasoning, and stir-fry for about 7 – 10 minutes.
Then add the cleaned mushrooms and stir-fry evenly for another 5 – 7 minutes, then turn off the heat.
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Season the porridge
Add the sautéed mushrooms and chicken intestines to the porridge, stir well.
Season with 3 teaspoons of seasoning, 1/3 teaspoon of monosodium glutamate, 1/3 teaspoon of salt, and stir well. Adjust the seasoning to taste and then simmer the porridge on low heat to maintain its warmth.
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Make dipping sauce and salt
In a bowl, add 3 tablespoons of sugar, 2 tablespoons of fish sauce, 4 tablespoons of water, and stir well. Then add 4 teaspoons of lime juice, stir again and add the minced garlic and chili.
In a small bowl, add 3 teaspoons of coarse salt, 1 small chili, 1/2 teaspoon of sugar, and crush well.
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Mix the salad
Add to the shredded chicken 2 tablespoons of sugar, 2 teaspoons of salt, 3 teaspoons of lime juice, and mix well.
Then add the marinated carrots, onions, and shallots, mix well, and finally add the finely chopped rice paddy herb and 1/2 teaspoon of pepper, mix well again to complete.
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Final Product
The chicken salad with Vietnamese coriander is visually appealing and extremely enticing. The chicken is tender with a natural sweetness, served alongside a steaming bowl of fragrant porridge, creating a delightful combination that stimulates the taste buds.
I hope that with the super quick and simple way to make chicken salad with Vietnamese coriander, which is also incredibly delicious, will enrich your family’s menu. Let’s cook together with TasteVN!
*Refer to images and recipes from the YouTube channel: Wife’s Kitchen.
