Thai Mango chicken salad
Ingredients
- 4 pcs chicken quarter legs
- 1 tbsp crushed cashew
- 1 tbsp fried shallots
Filling
- 30 g cucumber shredded
- 20 g red pepper shredded
- 40 g shredded mango
- 100 g shredded romaine lettuce
Chicken broth mixture
- 400 ml chicken broth [Fig2]
- 600 ml water
- 1 tbsp chicken powder
- 2 tsp salt
- 2 pcs slices of ginger
- 2 pcs green onion
Dipping sauce
- 2 tbsp fish sauce [fig4]
- 2-3 tbsp lime juice
- 2 tbsp diced coriander
- 1 tbsp hot water
- 1 tbsp brown sugar [fig5]
- 2 tsp garlic chili sauce [fig6]
Instructions
- Bring the chicken broth mixture to boil. Add in the chicken legs. Cover with a lid. Cook it over high heat for 5 minutes. Turn the heat to low. Simmer it for30 minutesSoak the chicken legs in ice water or cool it down at room temperature (or soak it in the broth for over2 hours)
- Debone the chicken legs. Shred the chicken by fork or hands. Put the filling in a dish. Top with shredded chicken. Sprinkle with cashew nuts and fried shallot. Serve it with mixed dipping sauce and enjoy.
- * Drain the broth through a sieve. Use the broth to cook rice
