Vietnamese Chicken Salad

Thanks to Sean Burke for providing the recipe.

Steam chicken until very tender. Remove meat from bones and shred. Discard fat and skin.

Sprinkle 3 teaspoons of the salt over the cabbage and set aside. Heat oil in a small skillet over high heat. Add onion and cook until browned and crisp but not burnt.

Mix vinegar, sugar, and remaining 1 teaspoon salt in small bowl. Wash cabbage and drain on paper towels or in colander. Pour vinegar mixture over cabbage, then add chilies and cilantro. Stir in chicken pieces and onion.

Serve salad cold or hot. If desired, serve over rice or noodles.

YIELD: 6 to 8 servings.

Note: remember NEVER to use the insides of a serrano chili.

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Chuck Taggart (e-mail chuck)