- Chicken thighs: 2
- Carrot: 1 bulb
- Lemon: 1
- Sugar: 3 spoon
- Chilies: 1
- Basil: 2
- Vinegar: 1 spoon
- Cabbage: 250gr
- Onion: 1 bulb
- Fish sauce: 2 spoons
- Pepper: 1/4 spoon
- Ginger: ¼
- Cilantro: 3 branches
- Salt: 1 spoon
Boiled chicken with crushed ginger.
Wait for the water to boil then simmer, boil until the chicken has just cooked.
Put the meat on a plate to cool and then tear the piece to taste.
Marinate chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper.
Onions cut in half and cut thin slices.
Mix onions with 2 tablespoons of sugar and 1 tablespoon of vinegar.
Allow about 15-20 minutes for the onions to be less aggressive.
Cabbage cut thin fibers, washed.
Stir to drain and squeeze with 1 teaspoon of salt.
For about 10 minutes, remove all the water.
Carrots peel off thin cells.
Vegetables are washed and cut into small pieces.
Peeled and sliced peppers.
Squeeze a lemon to get the juice.
Add 1 tablespoon of sugar, 2 tablespoons of fish sauce, and chopped chili and stir well to make salad dressing.
Add chicken, cabbage, carrot, onion, and bowl.
Mix well with mixed water.
Next, add herbs and mix well.
Display cabbage chicken salad on a plate, decorate it before enjoying it.
When eating, you need to mix well to taste better!
Can be eaten with salted fish sauce or lemon pepper salt.