Chicken and Cucumber Salad Goi Ga Tom
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Chicken and Cucumber Salad Goi Ga Tom." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-and-cucumber-salad-goi-ga-tom-recipe.htm> 24 July 2008.
Yield: Makes 4 servings
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:
1.
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.
2.
Meanwhile, combine cucumbers and carrot in large bowl; sprinkle with salt. Toss to mix well; let stand 15 minutes.
3.
For dressing, combine remaining 3 tablespoons water, fish sauce, sugar, lime juice and garlic in small bowl; stir until sugar is dissolved.
4.
Chop peanuts; then crush slightly in mortar with pestle or on board with rolling pin.
5.
Squeeze cucumber mixture to extract liquid; discard liquid.
6.
Combine cucumber mixture, chicken and peanuts in medium bowl; drizzle with dressing. Toss to mix well; refrigerate, covered, 30 minutes to 2 hours.
7.
Cut shrimp in half lengthwise, leaving tails attached. Mix cilantro, mint, basil and green onion in small bowl.
8.
Transfer salad mixture to serving dish. Garnish with shrimp; top with mixed herbs.
This recipe appears in: Thai