Authentic Vietnamese Chicken and Cucumber Salad (Goi Ga Tom) Recipe

INGREDIENTS

1 quart plus 3 tablespoons water, divided 3 chicken thighs (about 14 ounces) 2 medium cucumbers, cut in half lengthwise, seeded and thinly sliced 1 large carrot, cut into matchstick-size strips 1 teaspoon salt 2 tablespoons fish sauce 1‑1/2 tablespoons sugar 1‑1/2 tablespoons fresh lime juice 1 clove garlic, finely chopped 1/2 cup roasted unsalted peanuts 4 shelled, deveined jumbo shrimp, cooked 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh basil 1 tablespoon chopped green onion tops

PREPARATION:

1. Heat 1 quart water in medium saucepan over high heat to boiling. Add chicken. Reduce heat to low; simmer, covered, until tender, about 25 minutes. Drain chicken; let stand until cool enough to handle. Skin and debone chicken; cut into 1/4-inch cubes.
2. Meanwhile, combine cucumbers and carrot in large bowl; sprinkle with salt. Toss to mix well; let stand 15 minutes.
3. For dressing, combine remaining 3 tablespoons water, fish sauce, sugar, lime juice and garlic in small bowl; stir until sugar is dissolved.
4. Chop peanuts; then crush slightly in mortar with pestle or on board with rolling pin.
5. Squeeze cucumber mixture to extract liquid; discard liquid.
6. Combine cucumber mixture, chicken and peanuts in medium bowl; drizzle with dressing. Toss to mix well; refrigerate, covered, 30 minutes to 2 hours.
7. Cut shrimp in half lengthwise, leaving tails attached. Mix cilantro, mint, basil and green onion in small bowl.
8. Transfer salad mixture to serving dish. Garnish with shrimp; top with mixed herbs.

This recipe appears in: Thai