Chicken salad recipe (yam kai)
500 g (1 lb) chicken
5 cups water
1 stalk lemongrass, smashed and bruised
Salt to taste
1 tablespoon lime juice
1⁄2 teaspoon sugar or to taste
2 tablespoons fish sauce or to taste
1 cup green beans or celery, sliced diagonally
1 carrot, cut into matchsticks
1 cup shredded cabbage
1 tablespoon toasted sesame seed
2 shallots, chopped
5 stalks coriander (cilantro), chopped
Chopped coriander leaves for garnish
Simmer the chicken in the water with the lemongrass and salt. Drain and keep the stock for some other purpose. Remove bones from the chicken and shred it finely. Mix lime juice, sugar, fish sauce and salt to taste together in a small bowl. Mix vegetables and chicken together well and add the sauce, sesame seed, shallots and coriander. Toss well, put on a serving plate and garnish with a few extra coriander leaves.
Recipe from South East Asian Food by Rosemary Brissenden. Published by Hardie Grant Books.
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