Vietnamese Chicken Salad (Goi Ga)
Vietnamese Chicken Salad (Goi Ga) might be just the Vietnamese recipe you are searching for. One serving contains 418 calories, 32g of protein, and 27g of fat. For $1.32 per serving, you get a main course that serves 8. It is a good option if you're following a gluten free and dairy free diet. If you have chicken, ginger, ngã² gai, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Pickling the red onion: Peel and thinly slice the red onion; mince finely.
Place the sliced onion in a bowl, sprinkle with brown sugar and drizzle with the juice of half of a lime. Toss well. Set aside. Making ginger paste: Clean the ginger. Peel the ginger root with a paring knife and finely chop it.
Place the chopped ginger in a mini-blender, adding about 2 tablespoons (or more) of water for a smooth flow. Gather about 2 teaspoons. Set aside.Prepping the chicken:Bring about 7 quarts of water to a boil.
Add the fried onions. Boil for about 5 minutes. No sugar is necessary yet because of the natural sweetness of the onions. Do NOT salt.
Add the whole chicken and chicken thighs and drumsticks to the onion broth. Cook for about 10-12 minutes.
Remove the whole chickens from the pot.
Let them cool a bit until you can handle them without discomfort. Make several deep diagonal incisions throughout the birds' flesh.
Place the chicken pieces back in the broth.
Add half a daikon, whole onion, rock sugar and mushroom seasoning salt. Bring to one more boil and simmer for another 30 minutes until the whole onion and daikon are soft and tender.Season with salt. Bring back to a boil, then immediately lower the heat to a gentle boil. Cook for another 10-12 minutes.
Remove the chicken pieces.
Let them cool a bit until you can handle them without discomfort. Shred the meat.
Sprinkle with 1/4 teaspoon of black pepper. Set the meat aside on a platter. Reserve the chicken broth for another recipe (see tips).Peanuts: In a mortar and pestle, slightly crush the peanuts. You still want to have visible pieces of peanuts for a crunchy texture.Gi sauce (salad dressing): In a bowl, combine the rest of the lime juice, sugar, salt, pickled garlic, ginger paste and soy sauce.
Mix well.Assembly time: In a large bowl, combine the shredded chicken, red Thai chili, shredded daikon, dried fried shallot. shredded cabbage and pickled red onion with its macerating liquid. When you're ready to serve, drizzle the gi sauce (salad dressing).
Add all the chopped herbs. Toss well. Season with more salt (if needed) and the remaining black pepper.
Sprinkle the peanuts (if you like).
Serve with a little mui t (chili salt) and nc mm (if needed) on the side. Call your gang immediately.Eat with chopsticks and enjoy!
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.
Lubanzi Chenin Blanc
The 2018 Lubanzi Chenin Blanc is drawn from a blend of older, dry farmed bush vines & younger, drip irrigated vines. Its deep straw color points towards both ripe freshness & complexity. The nose brings tropical & stone fruits first, eliciting thoughts of tangerine & lychee. The palate is round and fleshy, pushing forward lychee again, along with white peach, apricot & green apple, all carried by a touch of elevated acidity. There is brightness & a slight hint of freshly baked bread throughout. The finish is long, soft & affectionate.