Steps to Make Speedy Yum Gai (Thai Chicken Salad)

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Yum Gai (Thai Chicken Salad). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Yum Gai (Thai Chicken Salad) Recipe. You've eaten it at your favorite Thai restaurant. This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI.

You can have Yum Gai (Thai Chicken Salad) using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Yum Gai (Thai Chicken Salad)

1. It’s 2 cups of water.
2. Make ready 1/4 tsp of salt.
3. Prepare 500 gr of boneless, skinless chicken breast.
4. Take 1 of tomato, cut into wedges.
5. Prepare 1 of small cucumber, thinly sliced.
6. Take 8 of lettuce leaves.
7. You need 1 of red onion, thinly sliced.
8. You need 8 of cilantro stalks and leaves, minced.
9. Prepare of For the dressing:.
10. You need 2 of birds eye chili peppers, thinly sliced.
11. You need 3 tbs of fish sauce.
12. Make ready 3 tbs of lime juice.
13. Prepare 1 tsp of granulated sugar.
14. Make ready 1 tbs of water.

This is a classic, easy-to-make Thai soup that goes very well as a part of a full Thai dinner.The quality of the chicken is the Thai free-range chickens are scrawny little things that are constantly underfoot in just about any small village you'd pass through.Thai recipe for Tom Yum Gai.How it's really made in Thailand.

Yum Gai (Thai Chicken Salad) instructions

1. Heat water and salt until boiling. Poach the chicken meat until cooked. Remove from the heat. Set aside to cool..
2. Shred the chicken into thin strips. In a big bowl, mix all dressing ingredients until well combined..
3. Add tomato, cucumber, red onion, and cilantro. Mix well..
4. Line a serving plater with lettuce and shredded chicken. Pour the salad mixture on top. Serve immediately..
5. Note: You can skip the birds eye chili pepper if you don’t like spicy. Refrigerate lettuce and dressing mixture before serving. Serve cold. It’s crunchier and fresher. 😋😋😋.

In Thailand, pork or beef are also used.Larb gai is best served while the chicken is still hot from the pan and the greens are cold, though you can also serve it with rice.A key ingredient is fresh mint.

Tom yum gai is easier to make than tom yum goong for a couple reasons.Quality shrimp is hard to come by in the US.You can keep perfecting the tom yum gai's flavors without impacting the chicken's texture.This simple chopped Thai chicken salad has incredible flavors - peanut, lime, soy, chili, cilantro.The flavors in this dreamboat Thai chicken salad are going to rock your face off.