Shredded Chicken with Onion Salad

Name: Shredded Chicken with Onion Salad
Cuisine: American
Ingredients: 3 1/3 lbs free-range chicken, cleaned; 2 onions; Vietnamese coriander (rau răm); White peppercorns; 1 garlic bulb; Shallots; Salt, MSG, and seasoning powder

Nguyễn Hương @cook_13706145

Hồ Chí Minh

This is also a signature dish from Quang Nam.

Nguyễn Hương @cook_13706145

Hồ Chí Minh

This is also a signature dish from Quang Nam.

Saved

Ingredients

3 1/3 lbsfree-range chicken, cleaned
2onions
Vietnamese coriander (rau răm)
White peppercorns
1garlic bulb
Shallots
Salt, MSG, and seasoning powder

Saved

Steps

1

Clean the chicken. Use a large pot that fits the chicken. When the water boils, crush 2 shallots and add them, along with a bit of salt and MSG. The water should cover the chicken by about an inch. Boil until the chicken is cooked through; you can test by poking it with a chopstick. Don't overcook, or the chicken will become mushy.
2

While waiting for the chicken, slice the onions—not too thick or too thin. Place them in the freezer to make them crisp, or soak them in ice water. Wash the Vietnamese coriander and cut the leaves in half. Roast the white peppercorns until hot, then grind them finely with salt and garlic. Use about 2 teaspoons of salt, but be careful not to make it too salty.
3

Once the chicken is cooked, remove it and let it cool, then shred it into bite-sized pieces. I shred the whole chicken, including the bones, but if you don't like bones, you can remove them. Mix the ground seasoning into the chicken thoroughly, then taste to see if it's well-seasoned. Add the onions and Vietnamese coriander, and mix gently. Now you have a delicious chicken dish that's not too heavy.