Nyom (Warm Chicken Salad)

Nyom (Warm Chicken Salad)
Nyom (Warm Chicken Salad)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/2

    cup dried jellied fungus (about 1/2 ounce) cut into strips

  • 2

    (10 1/2-ounce) cans low-salt chicken broth

  • 4

    ounces uncooked bean threads (cellophane noodles)

  • 4

    (4-ounce) skinned, boned chicken breast halves

  • 3

    cups thinly sliced green cabbage

  • 2

    cups fresh bean sprouts

  • 1

    cup (1 1/2-inch) julienne-cut green onions

  • 1/3

    cup finely chopped unsalted dry-roasted peanuts

  • 3

    tablespoons thinly sliced fresh basil

  • 2/3

    cup Lime-Vinegar Sauce (see recipe)

  • 1/4

    teaspoon ground red pepper

Directions

Combine fungus and 1 cup boiling water in a bowl; let stand 30 minutes. Drain. Bring broth to a boil in a large saucepan. Add fungus; cook 1 minute. Add bean threads; cook 2 minutes or until tender. Remove fungus and bean threads with a slotted spoon; place in a bowl. Set aside. Bring broth in pan to a simmer. Add chicken; cover and cook 30 minutes or until chicken is done. Drain; cool slightly. Cut chicken across grain into thin slices. Combine chicken, fungus, bean threads, cabbage, bean sprouts, green onions, peanuts, and basil in a large bowl; toss gently. Combine Lime- Vinegar Sauce and red pepper in a small bowl; stir well. Pour over chicken mixture; toss gently to coat. Serve immediately. Serving Size: 2 cups

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