Recipe: Perfect Yum Gai (Thai Chicken Salad)

Yum Gai (Thai Chicken Salad). Chicken and lemongrass salad (yum gai). Place the chicken in a bowl with the spring onion, lemongrass and three-quarters each of the ginger, chilli and coriander. Plunge chicken in cold water to cool completely.

Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. The best Thai & Chinese Food Restaurant,Fort Bragg Delivery in Spring Lake, NC. You can cook Yum Gai (Thai Chicken Salad) using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Yum Gai (Thai Chicken Salad)

1. Prepare 2 cups of water.
2. Prepare 1/4 tsp of salt.
3. You need 500 gr of boneless, skinless chicken breast.
4. You need 1 of tomato, cut into wedges.
5. You need 1 of small cucumber, thinly sliced.
6. Prepare 8 of lettuce leaves.
7. Prepare 1 of red onion, thinly sliced.
8. It's 8 of cilantro stalks and leaves, minced.
9. You need of For the dressing:.
10. Prepare 2 of birds eye chili peppers, thinly sliced.
11. It's 3 tbs of fish sauce.
12. You need 3 tbs of lime juice.
13. It's 1 tsp of granulated sugar.
14. It's 1 tbs of water.

You could poach chicken just for this salad and it would be delicious, especially if you serve it slightly warm. What's even better, the next time you make khao mun gai, poach extra chicken to make yum gai the next day. If you're not starting with leftovers, poach raw chicken and tear it into strands. Dice the cucumber into small pieces and chop the spring onions.

Yum Gai (Thai Chicken Salad) step by step

1. Heat water and salt until boiling. Poach the chicken meat until cooked. Remove from the heat. Set aside to cool..
2. Shred the chicken into thin strips. In a big bowl, mix all dressing ingredients until well combined..
3. Add tomato, cucumber, red onion, and cilantro. Mix well..
4. Line a serving plater with lettuce and shredded chicken. Pour the salad mixture on top. Serve immediately..
5. Note: You can skip the birds eye chili pepper if you don’t like spicy. Refrigerate lettuce and dressing mixture before serving. Serve cold. It’s crunchier and fresher. 😋😋😋.

Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx. Thai Salad (YUM) Yum is one of the favorite Thai dishes that enhances the natural flavors by tossing and turning the ingredients with lime juice, fish sauce, onions and roast chili.. Ground chicken with scallions, onions, cilantro, roasted rice powder, lime juice and chili on a bed of lettuce and cabbage. I know, I surprise myself sometimes! It is perfect served as a salad, appetizer or as a main dish with a side of sticky rice!