Vietnamese chicken salad.

I looked up the recipe for a Vietnamese salad because I want something fresh and healthy after eating all the creamy stuff during the week alone at home. I used some leftover roast chicken for this salad.

Vietnamese chicken salad

4 bird's eye chiles, chopped (use less and seeded if you want less heat)
1 large garlic clove, peeled and minced
1 tbsp sugar
1 & 1/2 tsp rice vinegar
1 & 1/2 tbsp lime juice
1 & 1/2 tbsp fish sauce
1 & 1/2 tbsp vegetable oil
1/2 medium onion, finely sliced
8 ounces white cabbage, shredded
1 medium carrot, shredded
7 ounces cooked chicken breast, shredded
1 cup fresh coriander leaves, roughly chopped
A handful of Vietnamese mint leaves, shredded

1. In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil and onion. Stir with a spoon and set aside for half an hour or so.
2. In a large bowl, combine cabbage, carrot, chicken breast, coriander leaves and Vietnamese mint leaves. Pour the dressing over the ingredients and toss to combine. Serve.

Recipe courtesy of Nigella Lawson

Dakgangjeong

Dakgangjeong

600g chicken wings and drummets, washed and drained
1/2 cup milk
1 tsp ginger, minced
1 tsp garlic, minced
1/3 cup potato starch
Oil for deep frying
2 cloves of garlic, minced
4 tbsp corn syrup
1 tbsp soy sauce
3 tbsp vinegar
1/2 tbsp brown sugar
2 tbsp gochujang (Korean red pepper paste)

1. Soak the chicken pieces in milk for two hours in the fridge.
2. Drain thoroughly and remove any visible fat.
3. Rub 1 tsp of minced ginger and 1 tsp of minced garlic into the chicken and let stand for 30 minutes.
4. Coat the chicken with potato starch.
5. Heat the oil in a heavy bottom pan until about 170 degrees C, and drop the chicken pieces one at a time. Fry them in two batches.
6. When you are done frying the chicken pieces, deep fry them for the second time. You can do the second frying in one batch.
7. In a pan, add all the ingredients for the sauce and stir well. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly. Add the chicken and stir well until the chicken are well coated in the sauce.

Recipe taken from Korean Bapsang

Dak galbi

Dak galbi

500g whole chicken leg
2 tbsp soy sauce
10 cloves garlic, minced
1 tbsp ginger, minced
1/4 cup gochujang
1/3 cup gochugaru
1/2 cup water
1/4 of a small cabbage, cut into bite size pieces
1 medium onion, sliced
1 cup sweet potato, peeled and sliced into bite size pieces
1 small carrot, sliced
2 green chilli pepper, sliced
5 stalks spring onions, cut into 5 cm pieces

1. Rinse the chicken in cold water and cut into bite size pieces. Mix with one tbsp of soy sauce. Set aside.
2. Combine garlic, ginger, gochujang, gochugaru, 1 tbsp soy sauce and water in a bowl. Mix well.
3. Prepare a large, shallow and wide pan. Spread the cabbage on the bottom of the pan. Add the onion, green chilli pepper, carrot and sweet potato.
4. Put the marinated chicken on top of the vegetables and add the sauce on top.
5. Cover and cook over medium high heat for 2 to 3 minutes. Stir with a wooden sauce to mix evenly.
6. Lower the heat to medium and cover. Cook for another 20 minutes until it's done. Stir occasionally. Serve.

Original recipe shared by Maangchi.

Larb Gai

This dish has become one of my favorites.

Larb Gai

400g ground chicken
2 shallots, peeled and finely sliced lengthwise
1 tbsp glutinous rice
2 tbsp fish sauce
4 tbsp lime juice
1 tbsp ground dried red pepper
1/4 cup cilantro, coarsely chopped

1. Set a skillet over medium-low heat. Add the rice and stir occasionally to make sure the rice are evenly toasted. Wait until they turn medium brown, around 10 minutes. Remove from heat and let it cool. Turn the toasted rice into powder using pestle and mortar or grinder.

2. In another skillet over medium heat, saute the chicken until cooked through. Once the chicken is cooked, take the skillet off the heat and add shallots in. Toss to wilt the shallots.

3. Add in the fish sauce and lime juice. Toss to combine.
4. Add the toasted rice powder. Toss.
5. Add the chilli powder and cilantro in. Serve.

Original recipe shared by she simmers.

Pad Ka-Prao

Pad Ka-Prao

400 g ground chicken
7 large cloves garlic, peeled
7 bird's eye chillies
1 shallot, peeled and roughly chopped
2 tbsp vegetable oil
1 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp dark sweet soy sauce
1 tbsp oyster sauce
1 cup basil leaves

1. Pound the garlic, chillies and shallot into a coarse paste.
2. In a skillet, heat up the oil over medium-high heat. Add the paste in and fry until fragrant.
3. Add the ground chicken and break it into small pieces.
4. Add the fish sauce, light soy sauce, dark sweet soy sauce and oyster sauce.
5. Once the meat is cooked, add in the basil leaves before taking the skillet off the heat. Give it a couple of stirs to wilt the leaves.
6. Serve with rice and a crispy fried egg.

Original recipe shared by she simmers.

Chicken fajitas and salsa

This recipe is so easy and healthy. You can cook the dish the night before, if you want to have them for breakfast. Just heat up before eating. I fell in love with smoked paprika and cumin because of this recipe and use both the ingredients whenever I can.
 Feel free to change the chicken breast to your choice of meat. Even tofu would be amazingly good for this dish.

Chicken fajitas and salsa

1 red pepper, deseeded and cut into thin strips
1 medium red onion, finely sliced
1 skinless, boneless chicken breast
1 tsp smoked paprika
1 small pinch ground cumin
2 limes
Olive oil
Freshly ground black pepper
4 flour tortillas

For the salsa:
1 fresh red chilli
2 ripe tomatoes, cored
1 small bunch fresh coriander
Sea salt
Freshly ground black pepper
1 lime
Extra virgin olive oil

1. Heat up a pan using high heat. Slice
the chicken lengthways into long strips roughly the same size as the pepper strips.
2. Put the pepper, onion, and chicken into a bowl with the paprika and cumin. Squeeze the juice of half a lime, drizzle a bit of olive oil, season with a pinch of pepper and mix well. Marinade for 5 minutes.
3. Finely chop the red chilli. Roughly chop the tomatoes and coriander. Combine the chilli and tomatoes in a second bowl with salt, pepper and lime juice. Stir in the coriander.
4. Use a pair of tongs to put all the pieces of pepper, onion and chicken into the preheated pan. Cook for 6-8 minutes until the chicken is golden and cooked through. Keep turning the pieces of chicken and vegetables over so they don't burn.
5. Warm the tortillas up in a microwave or a warm dry frying pan. Squeeze the remaining lime juice over the chicken.
6. Serve with bowls of natural yoghurt and Cheddar cheese (optional) alongside the salsa.

Original recipe by Jamie Oliver.