Hue Chicken Salad Ga Bop Recipes
HUE CHICKEN SALAD GA BOP
The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the Chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (Vietnamese Cilantro), which must be used liberally. This dish originated in Hue, the ancient imperial capital of Vietnam where ga bop is served as a snack with beer or as a side to chao ga (chicken rice soup) or with just a bowl of steamed rice!
Provided by Rita1652
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil. Add the chicken and bring it back to another boil. Reduce the heat and simmer 10 minutes. Turn off the heat and let the chicken sit in the pot, covered, for 20 minutes. Remove the chicken and set it aside to cool.
- Remove and discard the skin and bones from the chicken. Hand shred the meat into ¼-inch thick strips and transfer to a mixing bowl.
- Add the black pepper, salt and sugar and gently massage into the chicken. Add the lime juice, onions, chilies, rau ram and oil and toss gently. To serve, line a serving plate with the butter lettuce and place the chicken on top.
Nutrition Facts : Calories 285.2, Fat 19.1, SaturatedFat 5.2, Cholesterol 86.2, Sodium 518.3, Carbohydrate 5.7, Fiber 0.5, Sugar 3.1, Protein 21.9
HAINANESE CHICKEN RICE
Chicken rice is one of my daughters favourite dish so instead of eating it at the chinese restaurants, I have learned to prepare it myself..and it taste just as great!!Dont be daunted by the amount of ingredients or work.It is actually simple and the end result is worth it.Sometimes, instead of using one whole chicken, I would mix chicken bones(for stronger flavor) and other parts of the chicken ie drumstick when boiling for the stock. After taking out the chicken, I would continue boiling the stock with the bones and adding in veg. like carrots, potatoes. To have as soup with the meal.And sometimes I prepare my other chicken recipe "chinese baked chicken" as another choice of style to have with the chicken rice beside the steam chicken.
Provided by syltel
Categories One Dish Meal
Time P1DT25m
Yield 4-6 serving(s)
Number Of Ingredients 32
Steps:
- First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.
- While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.
- While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
- To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.
- Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.
- Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.
- Enjoy meal with the rice and dipping sauces!
Nutrition Facts : Calories 1294.6, Fat 47.1, SaturatedFat 13.5, Cholesterol 184.7, Sodium 2139.5, Carbohydrate 150.9, Fiber 6.3, Sugar 15.2, Protein 63.1
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