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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Main Dish Poultry Asian Vietnamese Easy Summer Chicken Stove Top Spicy Seasonal Meat Taste Mood Savory Equipment 3 Steps Or Less Technique

Hue Chicken Salad Ga Bop

The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (vietnamese cilantro), which must be used liberally. This dish originated in hue, the ancient imperial capital of vietnam where ga bop is served as a snack with beer or as a side to chao ga (chicken rice soup) or with just a bowl of steamed rice!!

Steps

Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil.
Add the chicken and bring it back to another boil.
Reduce the heat and simmer 10 minutes.
Turn off the heat and let the chicken sit in the pot , covered , for 20 minutes.
Remove the chicken and set it aside to cool.
Remove and discard the skin and bones from the chicken.
Hand shred the meat into -inch thick strips and transfer to a mixing bowl.
Add the black pepper , salt and sugar and gently massage into the chicken.
Add the lime juice , onions , chilies , rau ram and oil and toss gently.
To serve , line a serving plate with the butter lettuce and place the chicken on top.

Ingredients

broiler-fryer chicken, garlic cloves, black peppercorns, ground black pepper, kosher salt, sugar, lime juice, yellow onion, thai chiles, rau ram, vegetable oil, butter lettuce leaves