Indonesia
English
Vietnam-style Goi Ga Salad
Processing Time
15 Minutes
Portion
2 Portion
Ingredients
|
Skinless & Boneless Chicken Breast |
200 g |
|
Salt |
1 tsp |
|
Red Onion |
½ piece |
|
Vinegar |
2 tbsp |
|
White Cabbage |
½ piece |
|
Big Carrot |
1 piece |
|
Fresh Corriander Leaves |
2 sprigs |
|
Fried Garlic |
1 tbsp |
|
Fried Shallot |
2 tbsp |
|
Shrimp Crackers (Optional) |
sufficient |
|
Sauce: |
|
|
8 tbsp |
|
|
Garlic |
1 clove |
|
Lime (medium) |
1–2 piece |
|
Red Chili Pepper |
3 pieces |
|
Fish Sauce |
2 tbsp |
|
Sugar |
2 tbsp |
How to Make
- Boil the chicken until cooked, then add salt. Shred the chicken.
- Thinly slice 1/2 of a medium-sized red onion, then place it in a small bowl. Add 1 tbsp vinegar and mix well. Let it sit for 15 minutes, then discard the liquid.
- Thinly slice the cabbage. Peel 1 large carrot and cut it into matchstick-sized pieces. Finely chop the cilantro leaves, then place them in a large bowl along with the other vegetables.
- Finely chop the garlic and curly red chili, and place them in a small bowl. Squeeze the juice of 1 lime and set aside. Add 1 tbsp rice vinegar, 2 tbsp fish sauce, KEWPIE Salad Dressing Roasted Sesame, and 2 tbsp sugar. Mix well until all ingredients are dissolved and combined.
- Add the red onion and shredded chicken to the bowl with the vegetables. Serve with the sauce and sprinkle with crispy fried shallots.
