Goi Ga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients * 2 (about 250g each) single chicken breast fillets * 1/4 savoy cabbage, finely shredded * 110g (2 cups) bean sprouts * 1 carrot, peeled, cut into thin matchsticks * 1/2 cup fresh Vietnamese mint leaves * 1/2 cup fresh coriander leaves * 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped Dressing * 60ml (1/4 cup) fresh lime juice * 2 tbs finely chopped palm sugar * 2 tbs fish sauce * 2 tbs rice wine vinegar * 4 green shallots, ends trimmed, thinly sliced * 1 fresh red birdseye chilli, deseeded, finely chopped * 1 garlic clove, finely chopped
* To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.
* Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
* Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
* Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
Notes: Prepare this recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BOADECIA.
* Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
* Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
* Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
Notes: Prepare this recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BOADECIA.
Nutritional Info Amount Per Serving
- Calories: 273.5
- Total Fat: 7.7 g
- Cholesterol: 72.5 mg
- Sodium: 810.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.6 g
- Protein: 35.1 g
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