ベトナム風チキンサラダの作り方 // チキンサラダ

ベトナム風チキンサラダの作り方 // チキンサラダ

Vietnamese Chicken Salad // Gỏi Gà

Serves: 4

Ingredients

Salad:
1 whole chicken (about 3–3.5 lbs)
½ head green cabbage, thinly shredded
1 medium carrot, julienned
1 small red onion, thinly sliced
8 sprigs Vietnamese coriander (rau răm), leaves only
½ cup roasted peanuts, lightly crushed
5 tablespoons fried shallots
Salt, as needed
Sesame oil, as needed

Poaching Liquid:
5 liters water
2 whole onions
2-inch knob of ginger, sliced
8 tablespoons sugar
7½ tablespoons salt
Dressing:
2 medium Fresno chilies (deseeded if desired)
1 tablespoon cooked ginger (from the poaching liquid)
3 garlic cloves
1 tablespoon lime juice
5 tablespoons sugar
¼ cup water
¼ cup fish sauce

Instructions

1. Rub the chicken all over with about 4 tablespoons of salt. Let rest 30–60 minutes at room temperature (or up to 2 hours refrigerated). Rinse lightly before poaching.

2. In a large pot, combine all poaching liquid ingredients and bring to a boil.

3. Blanch the chicken by lowering it into the boiling liquid for 5–10 seconds, then removing. Repeat 2 more times. This helps tighten the skin.

4. Place the chicken breast-side up into the pot. Return the liquid to a boil, then immediately turn off the heat.

5. Cover with the lid slightly ajar and let the chicken poach gently for 30 minutes, or until the thickest part of the breast reaches 155°F (68°C).

6. Remove chicken and transfer immediately to an ice bath to stop cooking. Once cooled, pat dry and brush lightly with sesame oil.

7. For the dressing: blend chilies, cooked ginger, garlic, lime juice, sugar, water, and fish sauce until smooth. Taste and adjust seasoning.

8. Shred the chicken into bite-sized pieces. In a large bowl, combine shredded chicken, carrot, onion, and Vietnamese coriander. Toss with dressing to taste.

9. Transfer to a serving plate. Garnish with cabbage, crushed peanuts, and fried shallots. Serve immediately.