Vietnamese Chicken Banana Flower Salad w/ Congee Soup| Cháo Gỏi Gà Bắp Chuối

Name: Vietnamese Chicken Banana Flower Salad w/ Congee Soup| Cháo Gỏi Gà Bắp Chuối
Total time: 5400 s
Yield: 4 people
Cuisine: American
Ingredients: 1 Free Run Rooster Chicken; 4 tsp sea salt; 1 tsp msg; 2 tsp chicken bouillon; 1 tsp turmeric powder; Water to fill pot; 3 fresh bruised lemongrass; 1 ginger root (halved); 1 shallot; 1.5 cups jasmine rice; 1/2 white onion; 1 banana flower (shredded and prepared); 1 bunch culantro (chopped); 1 bunch viet coriander leaves (râu răm)(chopped); Crushed toasted peanuts; Fried shallots; Salad Vinaigrette; Ginger Fish Sauce

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Vietnamese love their free run chicken! Contrary to the regular farm raised chicken, which are usually tender and fatty, the free run chickens are more firm, with less fat, and is tastier in flavor. With that in mind, to make this as traditional and authentic as can be, use a free run rooster chicken!

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

1hr 30 min

4 people

Broth & Congee
1Free Run Rooster Chicken
4 tspsea salt
1 tspmsg
2 tspchicken bouillon
1 tspturmeric powder
Water to fill pot
3fresh bruised lemongrass
1ginger root (halved)
1shallot
1.5 cupsjasmine rice
1/2white onion
Salad & Toppings
1banana flower (shredded and prepared)
1 bunchculantro (chopped)
1 bunchviet coriander leaves (râu răm)(chopped)
Crushed toasted peanuts
Fried shallots
Salad vinaigrette
Salad Vinaigrette
White Vinaigrette Dressing | Nước Giấm Trộn Gỏi
Ginger Fish Sauce
Ginger Fish Sauce
Vietnamese Ginger Fish Sauce | Mắm Gừng

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Steps

1hr 30 min

1

Prep your chicken: using a torch, burn off any baby feathers & hair on the chicken. Wash thoroughly with salt and vinegar. Rinse clean with water and divide chicken in half for easier cooking.
2

Make the broth: DO NOT ADD CHICKEN TO BOILING WATER. Use cold/ room temp water, fill to cover chicken in pot. Then add all ingredients in “broth & congee”section. EXCEPT the rice. Bring to boil.
3

Remove any foam and impurities that floats to top. Once it starts boiling, cook time for 20 mins uncover on medium heat. Then turn off heat and cover with lid, let sit for 30 minutes. (Prep all other ingredients during these wait times)
4

Remove chicken and drop in ice bath for 5 mins. Set aside to dry off before chopping.
5

Remove and strain the broth before adding rice to make congee. Remove foam that goes to top. Simmer on medium heat till desired consistency. Taste and adjust.
6

Make the salad: combine, banana flower shreds, chopped culantro, chopped viet coriander leaves, sliced white onions, and a few Tbs of mixed salad vinaigrette. Shuffle evenly, and plate it.
7

Top salad with chopped chicken, ginger fish sauce, crushed toasted peanuts, fried shallots, and red chili. Enjoy with congee & extra ginger fish sauce on side for dipping and adjustments to congees.