Vietnamese Chicken Banana Flower Salad w/ Congee Soup| Cháo Gỏi Gà Bắp Chuối
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!
Vietnamese Chicken Banana Flower Salad w/ Congee Soup| Cháo Gỏi Gà Bắp Chuối
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!
Cooking Instructions
- 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.
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