TLC Cooking "Chicken and Cucumber Salad (Goi Ga Tom)"

Chicken and Cucumber Salad Goi Ga Tom

YIELD Makes 4 servings
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INGREDIENTS

1	quart plus 3 tablespoons water, divided
3	chicken thighs (about 14 ounces)
2	medium cucumbers, cut in half lengthwise, seeded and thinly sliced
1	large carrot, cut into matchstick-size strips
1	teaspoon salt
2	tablespoons fish sauce
1‑1/2	tablespoons sugar
1‑1/2	tablespoons fresh lime juice
1	clove garlic, finely chopped
1/2	cup roasted unsalted peanuts
4	shelled, deveined jumbo shrimp, cooked
1	tablespoon chopped fresh cilantro
1	tablespoon chopped fresh mint leaves
1	tablespoon chopped fresh basil
1	tablespoon chopped green onion tops

PREPARATION:

Heat 1 quart water in medium saucepan over high heat to boiling. Add chicken. Reduce heat to low; simmer, covered, until tender, about 25 minutes. Drain chicken; let stand until cool enough to handle. Skin and debone chicken; cut into 1/4-inch cubes.
Meanwhile, combine cucumbers and carrot in large bowl; sprinkle with salt. Toss to mix well; let stand 15 minutes.
For dressing, combine remaining 3 tablespoons water, fish sauce, sugar, lime juice and garlic in small bowl; stir until sugar is dissolved.
Chop peanuts; then crush slightly in mortar with pestle or on board with rolling pin.
Squeeze cucumber mixture to extract liquid; discard liquid.
Combine cucumber mixture, chicken and peanuts in medium bowl; drizzle with dressing. Toss to mix well; refrigerate, covered, 30 minutes to 2 hours.
Cut shrimp in half lengthwise, leaving tails attached. Mix cilantro, mint, basil and green onion in small bowl.
Transfer salad mixture to serving dish. Garnish with shrimp; top with mixed herbs.

This recipe appears in: Thai

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Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.