Saturday, November 26

Asian Chicken Salad Recipe

Asian Chicken Salad Recipe ingredients

  • 500-gram chicken fillet
  • 2 lemongrass
  • 2 tablespoons fish sauce
  • 1 scrap oil
  • 2 cream salt
  • 150 grams of white cabbage
  • 1 sprinkle of pepper
  • 1 cane sugar peas
  • 100-gram rice noodles
  • 1 scrap oil
  • 1 tablespoon fish sauce
  • 2 teaspoon sugar
  • 1 lime, grated shell
  • 1 tablespoon pressed glue
  • 2 teaspoons chopped red chili pepper
  • 4 teaspoon mint, dried
  • 1 tablespoon coriander leaf

How to prepare

1. Shred the chicken fillets. Cut the root of the lemongrass and beat on it with the knife shaft. Finely shred the root. Place the chicken in a bowl and mix with lemongrass, fish sauce, oil, and salt. Let stand while the rest of the salad is cooked.
2. Shred the cabbage very thinly and place in a bowl. Shred the paprika and sugar peas.
3. Stir together oil, fish sauce, sugar, lime zest, lime juice, water, chili, and mint. Stir until the sugar has dissolved. Mix down in the salad.
4. Boil water and place in the rice noodles. Remove from plate and let stand.
5. Heat a frying pan or wok. Roast the chicken with lemongrass on medium heat until all pieces are cooked through. Mix down the salad and heat everything. Pour over the dressing and add the noodles. Mix around.
Sprinkle with coriander and serve.

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