Uyen luu's chicken salad with sugar snap peas and red onion pickle
Indulge in a delightful Chicken Salad with Sugar Snap Peas and Red Onion Pickle, a symphony of flavors and textures that will tantalize your taste buds.
Ingredients:
- 1 chicken (preferably whole corn fed free range/organic)
- 1 red onion
- 5 tablespoons cider vinegar, divided
- 1 tablespoon superfine sugar
- 1 pinch each salt and pepper
- 400 grams sugar snap peas (can also be carrot, kohlrabi, daikon, zucchini, mange-tout, or a combination of these)
- 10 hot mint sprigs, plus more for garnishing
- small handful cilantro, plus more for garnishing
- 5 tablespoons crushed peanuts, cashews, or pistachios
- 2 bird's eye chiles (de-seeded and finely chopped)
- 1 clove garlic (finely chopped)
- 1 thumb ginger, peeled and finely chopped)
- 3 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 5 tablespoons premium-quality fish sauce
- Prawn crackers and/or steamed chicken rice, to serve
Instructions:
- Boil 3 liters of water in a covered pot. Add salt, place the entire chicken, and simmer for approximately 60 to 70 minutes until the chicken is fully cooked and the juices are clear.
- While the chicken is cooking, thinly slice the red onion and combine it in a bowl with 3 tablespoons of vinegar, sugar, salt, and pepper. Let it marinate while you finish preparing the meal, stirring occasionally.
- Slice the sugar snap peas thinly lengthwise and transfer them to a large salad bowl. Chop the herbs and mix them into the peas.
- Combine all the dressing ingredients in a separate bowl, adjusting the taste to achieve a harmonious blend of sweetness, acidity, saltiness, and spiciness. Serve the dressing in small bowls.
- Once the chicken is done, take it out of the pot to cool, and keep the stock for making chicken rice later on. Shred the meat, season it with salt and pepper, and add it to the salad bowl with the pickled onions and their liquid. Toss the salad just before serving.
- Sprinkle cilantro, mint, and nuts over the dish. Accompany with prawn crackers, dipping sauce, and chicken rice. You can also use the dipping sauce as a salad dressing if desired.
Summary:
- Calories: 3410 kcal
- Fat: 206 g
- Protein: 256 g
- Carbs: 127 g
- Potassium: 4687 mg
- Magnesium: 661 mg