Another simple dish that elevates the boiled chicken into a refreshing and healthy entree is my mom’s shredded chicken mixed with lime juice, Vietnamese coriander and pickled onions.  It is deceptively simple, filling and healthy.  Vietnamese coriander is an herb that can usually be found in Asian markets or grown at home.  It has a bite and mild citrus scent.  This is the herb that really makes the dish.  If this herb is not available, you can substitute it with Thai basil.

This dish is rated easy.

Ingredients

½ a chicken

½ of an onion, thinly sliced

½ of an onion for the stock

4 cloves of minced garlic

1 lime

¼ cup of Vietnamese coriander or basil if the Vietnamese coriander is not available

½ teaspoon of chicken bouillon powder

1 tablespoon of rock sugar

salt

pepper

2 Thai chili

Directions

In a large pot, boil 7 cups of water with 1 tablespoon of rock sugar and ½ teaspoon of salt. Once the water comes to a boil, add the chicken and ½ an onion and boil for 25 minutes on medium heat.  

The chicken will be cooked when you poke a hole into the meat and the liquid comes out clear. Remove the chicken and let it cool.  Save the broth for another recipe such as crab and asparagus soup.

In a bowl, combine  ½ of a thinly sliced onion with 1 tablespoon of water, ½ teaspoon of salt, ½ teaspoon of sugar and juice from ¼ of a lime.  (Tip: microwave the lime for 10 seconds to allow the juice to flow.)

Shred the chicken into bite size pieces.  

To the chicken, add ½ teaspoon of salt, 1 teaspoon of sugar, ¼ teaspoon of black pepper, 1 teaspoon of minced garlic and 2 thinly diced Thai chili.  Mixed the chicken by hand to incorporate the ingredients.

Mix by hand to incorporate the mixture.

Add the pickled onions and pickled juice to the chicken mixture.

Add ¼ cup of rough chopped coriander leaves and another ¼ teaspoon of pepper to the chicken. Add ½ teaspoon of chicken bouillon powder to the chicken and add the juice from the remaining lime.

Plate and enjoy this light and delicious chicken dish.

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Authors:  Susan Tran and Chau Hoang