Ingredients
Units
Scale
- 2 chicken breast halves with skin and bone (1 1/2 pounds total)
- 1/8 – 1/4 cup fresh lime juice or more to taste
- 1/2 teaspoon Asian chile-bean paste with garlic (preferably Lan Chi)
- 1 teaspoon red-chile oil, or to taste
- 1 teaspoon Sichuan peppercorn oil, or to taste
- 1 teaspoon microplaned fresh ginger
- 1/2 teaspoon microplaned garlic
- 1 1/2 teaspoons minced red bell pepper
- 1 1/2 teaspoons thinly sliced green Thai Birdseye chiles
- 1/2 teaspoon salt
- 3/4 cup fresh cilantro sprigs, chopped
- 2 tbsp sawtooth herb (aka culantro or ngò gai), roughly chopped (optional, replace with Cilantro if not using)
- 2 tbsp Vietnamese fish mint root (Diếp Cá), cut into 1″ pieces (optional, replace with cilantro if not using)
Instructions
- Poach the chicken breasts: put the breasts into a pot with just enough water to cover. Season with a pinch of salt and bring to a boil, then cover the pot with a lid, lower the flame, and simmer for 10 minutes.
- Remove the pot from the stove and allow the chicken to continue to sit in the hot liquid another 20 minutes to continue cooking, then set it aside to cool.
- Once the chicken breasts have cooled, remove the skin (if any) and discard, then use your fingers to pull the meat into thin strips. (You should have about two cups of meat.) Toss the chicken with the rest of the premixed ingredients.
- Taste the chicken, and if the flavor is not strong and piquant, add more lime juice and/or salt as necessary.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 100.74 kcal
- Sugar: 0.35 g
- Sodium: 150.3 mg
- Fat: 6.32 g
- Saturated Fat: 1.33 g
- Trans Fat: 0.05 g
- Carbohydrates: 1.6 g
- Fiber: 0.22 g
- Protein: 9.29 g
- Cholesterol: 27.84 mg
