To make mangosteen chicken salad for a family of 4, housewives should prepare 1 native chicken weighing about 1.2 - 1.5kg; 500g of green mangosteen (moderate to old); 1 onion; Vietnamese coriander; mint or basil (optional); crushed roasted peanuts; fried onions. In addition, the salad dressing will include 3 tablespoons of fish sauce; 2 tablespoons of sugar; 2 tablespoons of lemon juice; 1 - 2 minced chili peppers and 1 clove of minced garlic.
The way to make salad is quite simple. First, you need to pre-process the chicken, put a few slices of ginger and shallots in the pot and boil for about 25-30 minutes until cooked. Take the chicken out and soak in ice water for 5 minutes to keep the skin crispy, then tear or chop into bite-sized pieces.
Next, choose green or just-ripened mangosteen, the bark is still hard. Use a knife to peel off the outer purple bark, take the white flesh. Slice thinly before soaking in ice water with a little lemon to prevent mangosteen from darkening and maintain its crispness.
Slice onions thinly, soak in ice water for about 10 minutes. Wash Vietnamese coriander and herbs and drain. Mix fish sauce, sugar, lemon juice, garlic and chili until the sugar is completely dissolved.
The final step is to put chicken, mangosteen, onion and Vietnamese coriander in a large bowl. Slowly pour the sauce mixture on top and stir gently. Leave for about 5 minutes to absorb the flavor and arrange on a plate. Sprinkle roasted peanuts and fried shallots on top.
Mangosteen chicken salad can be served with shrimp crackers or grilled rice paper. This dish also needs to ensure a harmonious sweet and sour taste, soft chicken, crispy and sweet mangosteen and a light fragrance of Vietnamese coriander, very suitable as an appetizer or a light main dish this summer.
