Ingredients
-
6 skinless chicken thighs
-
1 chicken bouillon cube
-
2 small cucumbers, Persian are best or half a large cucumber, cut into small cubes
-
1 red onion, finely sliced
-
1 handful of Thai basil or regular Basil, stalks removed and finely chopped
-
1 handful of mint, stalks removed, finely chopped
-
1 handful of coriander (cilantro) leaves, stalks removed, finely chopped
-
1 red chili, seeds removed, finely chopped
-
lime dressing
-
juice of 5 limes
-
2 small garlic cloves, very finely chopped
-
1 ½ tablespoons fish sauce
-
1 ½ tablespoons light brown sugar
-
to finish
-
3 tablespoons roasted peanuts, finely chopped
Directions
1
Done
|
dressingMix lime juice, garlic, fish sauce and sugar until sugar is dissolved. Set aside or store in refrigerator. |
2
Done
|
chickenBring a large saucepan of water to boil and add chicken bouillon cube, mixing it to dissolve. |
3
Done
|
Add the whole chicken thighs to the chicken broth. Cover with lid, and cook for 20 minutes. |
4
Done
|
Remove chicken from broth (discard broth), and let the chicken cool slightly. When cool, shred meat into bite-size pieces and place in large bowl. |
5
Done
|
Add onions, basil, mint, coriander, and chili to bowl, mix. |
6
Done
|
Pour in the dressing and toss to combine. Taste to determine if it needs more acid, add more lime, or for more saltiness sprinkle in the fish sauce. Toss well again and taste again. |
7
Done
|
Place in a serving bowl with lettuce lining the plate and top with peanuts. |