Immediately add to the family menu the mixed salads with 2 ways to make a unique water spinach chicken salad that is incredibly flavorful and delicious, easy to make, and nutritious to change the atmosphere for family meals. Let’s get together and cook with TasteVN and make this attractive dish right now!
1. Water Spinach Chicken Salad
Preparation
25 minutes
Cooking
55 minutes
Difficulty
Easy
Ingredients for Water Spinach Chicken Salad For 4 people
Chicken breast 200 gr Water spinach 1 bunch Onion 1/2 bulb Chili 1 piece Garlic 2 cloves Vietnamese coriander 10 gr Lemon 1/2 piece Fish sauce 5 tablespoons Water 900 ml Common spices a little (sugar/ salt)
Ingredient image
How to prepare Chicken Breast Salad with Water Spinach
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Prepare the ingredients
Wash the chicken breast to remove any unpleasant odor by rubbing it with a little salt for about 10 minutes, then rinse with clean water.
In the meantime, put about 400ml of water in a pot on the stove to boil, then add the cleaned chicken breast to boil for about 20 minutes. Check if the chicken breast is completely cooked, then take it out into a bowl to cool and shred it into strips.
Wash the onion, cut off the roots, and peel it, then slice half of the onion thinly, soak it in a bowl of ice water for about 5 minutes to make it crispy. Pick the water spinach leaves, discard any wilted or damaged ones, then wash and drain. Peel and slice the garlic thinly. Wash the chili, remove the stem, and slice half of it into strips.
Pick the young parts of the water spinach, wash it clean, soak it in rice washing water to reduce bitterness and sliminess, then rinse it with 2-3 more clean water rinses.
Put about 500ml of water on the stove to boil, add a little salt and the water spinach, and boil for about 5-7 minutes, then take the vegetables out and drain.
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Mixing Salad
Put 5 spoons of fish sauce, 2 tablespoons of sugar, 1/2 hot chili pepper crushed, and the juice of 1/2 lime into a bowl, then stir well until the sugar completely dissolves to make the salad dressing. You can adjust the seasoning to suit your and your family’s taste.
Add all the shredded chicken, sweet potato leaves, onion, hot chili, garlic, rau ram, and the salad dressing into a large deep plate. Put on plastic gloves and gently squeeze and mix the ingredients so that the seasoning absorbs evenly into the chicken. After about 20 minutes, remove excess liquid and gently mix again, and you can enjoy it.
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Finished Product
The Chicken Breast Salad with Sweet Potato Leaves has an eye-catching appearance, and the fragrant smell of chicken is very distinctive and appealing! Grab a big chopstick and take a bite, you will feel the perfect blend of tender, sweet chicken soaked with the salad dressing and fresh sweet potato leaves creating a refreshing and easy-to-eat sensation.
2. Chicken Salad with Sweet Potato Leaves
Preparation
15 minutes
Cooking
45 minutes
Difficulty Level
Easy
Ingredients for Chicken Salad with Water Spinach Serves 4 people
Chicken 1 kg Water spinach 500 gr Onion 1 bulb (large type) Garlic 2 bulbs (about 10 – 12 cloves) Red onion 7 bulbs Bird’s eye chili 2 pieces Fish sauce 2 tablespoons Lemon juice 3 tablespoons Common spices a little (salt/ sugar/ pepper)
Image of Ingredients
How to Make Chicken Salad with Water Spinach
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Prepare the Ingredients
For the water spinach, after buying, you should remove the old, tough stems and any infested leaves (if any).
Take the tender water spinach and soak it in diluted salt water for about 10 minutes, then rinse thoroughly with water and let it drain.
Peel the onion, red onion, and garlic, then slice them thinly. Rinse the bird’s eye chili and chop it finely.
Next, put the onion, red onion, garlic, and chili into bowl. Add 1 tablespoon of sugar and mix well, then marinate for about 20 – 30 minutes.
Tip:
- Onion, red onion, and garlic should be sliced thin to help these ingredients absorb the seasoning better when mixing the salad.
- Marinating the onion and garlic with sugar first helps to soften the pungent smell of these ingredients.
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Prepare and boil the chicken
After purchasing the chicken, rub it with salt, then rinse it thoroughly with water and let it drain.
How to prepare chicken meat to eliminate the fishy smell
- Another way you can apply to eliminate the fishy smell of chicken is to use a few slices of lemon and a bit of salt to rub on the chicken, then rinse it well with cold water to remove the odor when cooking.
- Additionally, before cooking, you can crush some ginger and a little white wine, then massage it onto the chicken and let it rest for about 30 minutes to eliminate the chicken smell.
See details: How to prepare chicken without odor
Place a pot on the stove, add the chicken, 2 crushed shallots, and 1 teaspoon of salt into the pot. Bring to a boil, then reduce the heat and boil until the chicken is just cooked, then turn off the heat.
Remove the chicken, let it cool, and then shred it into bite-sized pieces.
Tip: To check if the chicken is cooked, use chopsticks to poke the meat; if the chicken is cooked, the tip of the chopsticks will pierce through, and there will be no blood coming out.
Let the chicken cool on a plate and then shred it into bite-sized pieces. Season the chicken with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
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Mix the salad dressing
Put into a bowl 2 tablespoons of fish sauce, 3 tablespoons of sugar, 3 tablespoons of lemon juice and stir well until the sugar completely dissolves.
Add the salad dressing to a pot, place it on the stove, and cook on low heat until the dressing starts to thicken.
Tip: After cooking the salad dressing on the stove, you need to let it cool completely before mixing to prevent the vegetables from cooking, becoming mushy and releasing water, which makes it unappetizing.
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Toss the vegetables
Add water spinach, onion, shallots, garlic, and chili into a bowl. Drizzle the dressing over and use your hands to mix well so that the water spinach absorbs the seasoning.
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Mixing the salad
Next, add the shredded chicken and continue mixing thoroughly for another 3 – 5 minutes until the chicken absorbs the dressing evenly.
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Final product
The chicken salad with water spinach is full of colors, visually appealing, and incredibly tempting. The chicken is tender, with a natural sweetness, and the water spinach is crispy, blended with the sweet and sour dressing, stimulating the taste buds remarkably.
This dish is perfect to enjoy with a hot bowl of porridge on cold rainy days, isn’t it great!
How to choose fresh and delicious chicken
For pre-prepared chicken
- You should choose chickens that have an even yellow color, with a darker shade in areas like the wings, breast, or back. Chickens usually have a compact, firm body and a narrow breast.
- Pre-prepared chickens often have thin, smooth skin, a certain degree of elasticity, and do not have bruises or spots of purple or red blood.
For live chickens
- Choose those with bright red combs, lively eyes, and agility. The feathers should be smooth and close to the body, the beak should be sharp, small, and there should be no signs of discharge.
- The chicken’s legs should be small, neat, and the skin should be uniformly bright yellow. When parting the feathers, the skin should be soft, thin, and have some large yellow streaks under the armpits and breast.
How to choose fresh and delicious sweet potato leaves
- For sweet potato leaves, you should choose bundles with stems of moderate size, bright green color, small leaves, and plenty of tips.
- Choose stems that are crispy, feel firm to the touch, and have a smooth, shiny skin, as these are tender parts that will be soft when eaten.
- Avoid choosing stems that are too dark or too light green, with thick stems and many leaves.
- Do not buy bundles with bruises, worms, soft stems, or wrinkled skin. This may indicate that they are too old or have been stored for too long, making them very tough to eat.
Above are detailed instructions for 2 ways to make water spinach chicken salad crispy and delicious, a unique treat for the family. TasteVN hopes that our sharing will help make your cooking experience easier. Wishing you success!
