How to make a super quick, fresh, and crispy chicken and pennywort salad that's perfect with rice on a summer day.
Here's a suggestion for a simple chicken and pennywort salad recipe, offering a refreshing, non-greasy, and nutritious dish perfect for hot summer days.
Chicken and pennywort salad - A simple, refreshing dish that everyone loves.
During hot summer days, the body easily loses water and generates heat, leading to a persistent feeling of loss of appetite. This is when refreshing, vitamin-rich dishes like shredded chicken and pennywort salad become an ideal choice.
Centella asiatica (Gotu Kola) is a common vegetable considered a "green herb" that helps cleanse the body, cool the liver, aid digestion, and soothe internal heat. When combined with free-range chicken, which is rich in protein and easy to digest, this salad is not only refreshing but also nutritious and suitable for everyone's taste.
Ingredients needed
- Free-range chicken: 1 whole chicken (choose a small, meaty one)
- Centella asiatica (Gotu Kola): 200g (cleaned and soaked in diluted salt water)
- Red onions: a few bulbs, thinly sliced for sautéing.
- Roasted peanuts, Vietnamese coriander, chili peppers
- Seasonings: fish sauce, sugar, vinegar (or lemon juice), garlic, pepper
Steps for preparing shredded chicken and pennywort salad
Boil chicken quickly using a pressure cooker.
- Briefly marinate the chicken with salt and crushed ginger to remove any unpleasant odor.
- Place the chicken in a pressure cooker, add enough water to cover it, along with a few slices of ginger and onion.
- Close the lid, select the chicken cooking mode, and set the timer for 10–12 minutes.
- When the time is up, let the valve release naturally, remove the chicken to cool, then tear it into bite-sized pieces.
Make a flavorful salad dressing.
- 2 tablespoons fish sauce
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice or vinegar
- Minced garlic and chili peppers
→ Stir the mixture until completely dissolved.
How to make shredded chicken and pennywort salad
- Put the pennywort and shredded chicken into a large bowl.
- Pour the salad dressing over the salad and gently mix to ensure even distribution.
- Add fried shallots, coriander, and crushed roasted peanuts.
- Serve on a plate and enjoy while it's still fresh.
The finished product – A delicious and aromatic pennywort salad.
The finished salad has a harmonious color scheme and a pleasant aroma from the pennywort and fried onions. The chicken is tender and sweet, the pennywort is crisp and refreshing, and the peanuts are nutty, all blended with a rich, tangy, spicy, salty, and sweet dressing, creating a dish that is both delicious and easy to digest, and perfectly suited for a meal on a hot day.
We hope you have success making this refreshing, nutritious, and visually appealing pennywort salad!