Vietnamese Chicken Salad (Goi Ga)

If you have around 45 minutes to spend in the kitchen, Vietnamese Chicken Salad (Goi Ga) might be an excellent gluten free and dairy free recipe to try. One portion of this dish contains around 31g of protein, 26g of fat, and a total of 408 calories. For $1.45 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from phamfatale.com has 10 fans. A couple people really liked this main course. Head to the store and pick up red onion, peanuts, chicken drumsticks and thighs, and a few other things to make it today. This recipe is typical of Vietnamese cuisine. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. Try Vietnamese Chicken Salad (Goi Ga), Goi Chay (vietnamese Vegetarian Salad), and Goi Buoi (Vietnamese Pomelo Salad) for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Pickling the red onion: Peel and thinly slice the red onion; mince finely. Place the sliced onion in a bowl, sprinkle with brown sugar and drizzle with the juice of half of a lime. Toss well. Set aside. Making ginger paste: Clean the ginger. Peel the ginger root with a paring knife and finely chop it. Place the chopped ginger in a mini-blender, adding about 2 tablespoons (or more) of water for a smooth flow. Gather about 2 teaspoons. Set aside.Prepping the chicken:Bring about 7 quarts of water to a boil. Add the fried onions. Boil for about 5 minutes. No sugar is necessary yet because of the natural sweetness of the onions. Do NOT salt. Add the whole chicken and chicken thighs and drumsticks to the onion broth. Cook for about 10-12 minutes. Remove the whole chickens from the pot. Let them cool a bit until you can handle them without discomfort. Make several deep diagonal incisions throughout the birds' flesh. Place the chicken pieces back in the broth. Add half a daikon, whole onion, rock sugar and mushroom seasoning salt. Bring to one more boil and simmer for another 30 minutes until the whole onion and daikon are soft and tender.Season with salt. Bring back to a boil, then immediately lower the heat to a gentle boil. Cook for another 10-12 minutes. Remove the chicken pieces. Let them cool a bit until you can handle them without discomfort. Shred the meat. Sprinkle with 1/4 teaspoon of black pepper. Set the meat aside on a platter. Reserve the chicken broth for another recipe (see tips).Peanuts: In a mortar and pestle, slightly crush the peanuts. You still want to have visible pieces of peanuts for a crunchy texture.Gi sauce (salad dressing): In a bowl, combine the rest of the lime juice, sugar, salt, pickled garlic, ginger paste and soy sauce. Mix well.Assembly time: In a large bowl, combine the shredded chicken, red Thai chili, shredded daikon, dried fried shallot. shredded cabbage and pickled red onion with its macerating liquid. When you're ready to serve, drizzle the gi sauce (salad dressing). Add all the chopped herbs. Toss well. Season with more salt (if needed) and the remaining black pepper. Sprinkle the peanuts (if you like).Serve with a little mui t (chili salt) and nc mm (if needed) on the side. Call your gang immediately.Eat with chopsticks and enjoy!

 

Step by step:

1. Pickling the red onion: Peel and thinly slice the red onion; mince finely.

2. Place the sliced onion in a bowl, sprinkle with brown sugar and drizzle with the juice of half of a lime. Toss well. Set aside. Making ginger paste: Clean the ginger. Peel the ginger root with a paring knife and finely chop it.

3. Place the chopped ginger in a mini-blender, adding about 2 tablespoons (or more) of water for a smooth flow. Gather about 2 teaspoons. Set aside.Prepping the chicken:Bring about 7 quarts of water to a boil.

4. Add the fried onions. Boil for about 5 minutes. No sugar is necessary yet because of the natural sweetness of the onions. Do NOT salt.

5. Add the whole chicken and chicken thighs and drumsticks to the onion broth. Cook for about 10-12 minutes.

6. Remove the whole chickens from the pot.

7. Let them cool a bit until you can handle them without discomfort. Make several deep diagonal incisions throughout the birds' flesh.

8. Place the chicken pieces back in the broth.

9. Add half a daikon, whole onion, rock sugar and mushroom seasoning salt. Bring to one more boil and simmer for another 30 minutes until the whole onion and daikon are soft and tender.Season with salt. Bring back to a boil, then immediately lower the heat to a gentle boil. Cook for another 10-12 minutes.

10. Remove the chicken pieces.

11. Let them cool a bit until you can handle them without discomfort. Shred the meat. Sprinkle with 1/4 teaspoon of black pepper. Set the meat aside on a platter. Reserve the chicken broth for another recipe (see tips).Peanuts: In a mortar and pestle, slightly crush the peanuts. You still want to have visible pieces of peanuts for a crunchy texture.Gi sauce (salad dressing): In a bowl, combine the rest of the lime juice, sugar, salt, pickled garlic, ginger paste and soy sauce.

12. Mix well.Assembly time: In a large bowl, combine the shredded chicken, red Thai chili, shredded daikon, dried fried shallot. shredded cabbage and pickled red onion with its macerating liquid. When you're ready to serve, drizzle the gi sauce (salad dressing).

13. Add all the chopped herbs. Toss well. Season with more salt (if needed) and the remaining black pepper. Sprinkle the peanuts (if you like).

14. Serve with a little mui t (chili salt) and nc mm (if needed) on the side. Call your gang immediately.Eat with chopsticks and enjoy!

Nutrition Information:

covered percent of daily need