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Nyom (Warm Chicken Salad)

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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

Details

Servings 1

Preparation

Step 1

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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