Hot and Sour Chicken Salad (Ga Nuong Ngu Vi) Recipes

Ingredients :

2 chicken breast fillets, skinned

1 small red chili, seeded and finely chopped

1 piece fresh ginger, 12mm (1/2 in long, peeled and finely chopped)

1 clove garlic, crushed

1 tbsp crunchy peanut butter

2 tbsp chopped coriander leaves

1 tsp sugar

1/2 tsp salt

1 tbsp rice or white wine vinegar

4 tbsp vegetable oil

2 tsp fish sauce (optional)

115g or 4oz bean sprouts

1 head Chinese leaves, roughly shredded

2 medium carrots, cut into thin sticks

1 red onion, cut into fine rings

2 large gherkins (pickles), sliced

Method :

Slice the chicken thinly, place in a shallow bowl and set aside. Grind the chili, ginger and garlic in a pestle and mortar. Add the peanut butter, coriander, sugar and salt. Then add the vinegar, 2 tbsp of the oil and the fish sauce if using. Combine well. Cover the chicken with the spice mixture and leave to marinate for at least 2-3 hours. Heat the remaining 2 tbsp of oil in a wok or frying pan. Add the chicken and cook for 10-12 minutes, tossing the meat occasionally. Serve arranged on the salad.

This salad is also delicious with prawns (shrimp). Allow 450g of fresh prawn (shrimp) tails to serve 4.

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