Chicken Salad With Lime And Red Onions

Name: Chicken Salad With Lime And Red Onions
Total time: 2 h
Yield: 6 servings
Cuisine: vietnamese
Ingredients: 1 4 1/2-pound chicken; 1 teaspoon white peppercorns; 1 inchlong piece of peeled ginger root, quartered; 2 teaspoons coarse sea salt; 2 large red onions, peeled, halved and very thinly sliced; 2 tablespoons plus 2 teaspoons lime juice, preferably from kafir or key limes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup chopped mint; 5 cups cooked jasmine rice

By Molly O'Neill

Total Time: 2 hours
Rating: (0)
Comments: Read comments

Featured in: Vietnam's Cuisine: Echoes of Empire

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

14½-pound chicken
1teaspoon white peppercorns
1inchlong piece of peeled ginger root, quartered
2teaspoons coarse sea salt
2large red onions, peeled, halved and very thinly sliced
2tablespoons plus 2 teaspoons lime juice, preferably from kafir or key limes
1teaspoon kosher salt
½teaspoon freshly ground black pepper
½cup chopped mint
5cups cooked jasmine rice

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Remove any excess fat from the cavity of the chicken, and place it and any giblets (excluding the liver) in a large stock pot. Add the white peppercorns, ginger, sea salt and 4 quarts of water to the pot. Place over medium-high heat, and bring to a simmer. Adjust the heat, and simmer, uncovered, until the chicken is very tender and the meat at the legs just begins to fall away from the bone, about 30 minutes.
Step 2
Remove the chicken from the pot, and set aside to cool. Strain the broth, discarding the solids, and reserve for another use.
Step 3
When the chicken is cool, use your hands to remove and discard the skin. Pull the meat from the carcass, and discard the carcass.
Step 4
Place the meat in a large bowl, and use your fingers to finely shred it. Add the onions, lime juice, salt, black pepper and mint to the bowl, and toss until thoroughly mixed. Serve at room temperature with cooked jasmine rice on the side.