Yum-gai (chicken Salad) Recipe
Chicken mixed with lime juice, Thai chili, red onions, green onions, tomatoes, cucumbers, lettuce and cilantros. Served with steamed rice.
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Ingredients
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Salad Ingredients
Rice
Method
Prepare the Chicken
Cook the Chicken
In a pot, bring water to a boil and add the chicken breast. Boil for about 15-20 minutes or until cooked through. Remove the chicken and allow it to cool before shredding it into bite-sized pieces.
Prepare the Dressing
In a bowl, combine the shredded chicken, lime juice, and chopped Thai chili. Mix well to ensure the chicken is well-coated with lime juice and chili.
Prepare the Vegetables
Combine Ingredients
In a large mixing bowl, combine the shredded chicken mixture with the chopped vegetables. Toss gently to mix everything together.
Cook the Rice
Prepare the Rice
In a separate pot, add 1 cup of jasmine rice and 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is cooked and all water is absorbed.
Fluff the Rice
Remove from heat and let the rice sit covered for another 5 minutes, then fluff with a fork.
Serve the Dish
Plating
On a plate, lay down the lettuce leaves as a base. Spoon the chicken salad mixture on top of the lettuce. Serve with a side of steamed jasmine rice.
Garnish
Garnish the chicken salad with additional cilantro if desired and serve immediately.