Salade de poulet vietnamienne

Ingredients for Vietnamese Chicken Salad

• 2 cuillères à soupe de jus de citron vert frais

• 2 tablespoons finely chopped garlic

• 1 cuillère à soupe de gingembre pelé finement haché

• 1 teaspoon finely chopped fresh red chillies (preferably Thai or cayenne), or to taste

• 1 poulet entier (environ 1,6 kg)

• 1 (2-pound) green cabbage

• 230g carrots

• 1 cuillère à soupe de sucre

• 80ml Asian fish sauce

• 60ml packed light brown sugar

• 1 tablespoon finely chopped fresh red chillies (preferably Thai or cayenne)

• 2 teaspoons finely chopped peeled ginger

• 1 gousse d'ail, finement hachée

• 5 cuillères à soupe de jus de citron vert frais

• 160ml coarsely chopped salted roasted peanuts

• 1/2 cup packed torn basil leaves

• 1/2 cup packed torn mint leaves

• une trancheuse à lame réglable

• lime wedges

• thinly sliced fresh red chillies (optional)

Stir together lime juice, garlic, ginger, chillies, 2 teaspoons salt, and 1/2 teaspoons pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.

Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 5.7L water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.

Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.

Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chillies, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.

Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chillies, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.