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Yum Gai (Thai Chicken Salad). You've eaten it at your favorite Thai restaurant. A flavor packed chicken dish that can be eaten as a salad or as a meal with a. This Larb Gai chicken salad recipe is classic Thai, with mint marrying beautifully with the chicken.

A key ingredient is fresh mint. This simple chopped Thai chicken salad has incredible flavors – peanut, lime, soy, chili, cilantro. The flavors in this dreamboat Thai chicken salad are going to rock your face off. You can cook Yum Gai (Thai Chicken Salad) using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Yum Gai (Thai Chicken Salad)

  1. You need 2 cups of water.
  2. Prepare 1/4 tsp of salt.
  3. You need 500 gr of boneless, skinless chicken breast.
  4. You need 1 of tomato, cut into wedges.
  5. It’s 1 of small cucumber, thinly sliced.
  6. Prepare 8 of lettuce leaves.
  7. Prepare 1 of red onion, thinly sliced.
  8. It’s 8 of cilantro stalks and leaves, minced.
  9. You need of For the dressing:.
  10. You need 2 of birds eye chili peppers, thinly sliced.
  11. You need 3 tbs of fish sauce.
  12. Prepare 3 tbs of lime juice.
  13. You need 1 tsp of granulated sugar.
  14. Prepare 1 tbs of water.

Lime, peanuts, cilantro, carrots, green onions, vinegar, green papaya or mango. Cooked chicken is shredded and tossed with a bunch of veggies and a slightly spicy lime and fish sauce dressing. This would make a good starter to a. This recipe comes from Thai Cooking Made Easy — with this recipe, it lived up to its name.

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Yum Gai (Thai Chicken Salad) step by step

  1. Heat water and salt until boiling. Poach the chicken meat until cooked. Remove from the heat. Set aside to cool..
  2. Shred the chicken into thin strips. In a big bowl, mix all dressing ingredients until well combined..
  3. Add tomato, cucumber, red onion, and cilantro. Mix well..
  4. Line a serving plater with lettuce and shredded chicken. Pour the salad mixture on top. Serve immediately..
  5. Note: You can skip the birds eye chili pepper if you don’t like spicy. Refrigerate lettuce and dressing mixture before serving. Serve cold. It’s crunchier and fresher. πŸ˜‹πŸ˜‹πŸ˜‹.
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Cooked chicken is shredded and tossed with a bunch. This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased. Thai Tom Yum Gai (Tom Yum Chicken).

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