Ingredients Jump to Instructions ↓

  1. 1/2 whole broiler-fryer chicken , thigh and leg scored for faster cooking

  2. 4 garlic cloves

  3. 1 teaspoon black peppercorns , lightly toasted in a pan and ground ground black pepper

  4. 1 teaspoon kosher salt (to taste)

  5. 2 teaspoons sugar

  6. 2 1/2 tablespoons freshly squeezed lime juice

  7. 1 small yellow onion , sliced paper-thin, rinsed (about 1/2 cup)

  8. 2 Thai chiles or 1 serrano chili , chopped to taste

  9. 1 cup loosely packedrau ram, leaves (Vietnamese Cilantro) or 1 cup mint leaf

  10. 1/2 tablespoon vegetable oil

  11. 4 butter lettuce leaves , preferably inner leaves or 4 romaine leaves

Instructions Jump to Ingredients ↑

  1. Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil. Add the chicken and bring it back to another boil. Reduce the heat and simmer 10 minutes. Turn off the heat and let the chicken sit in the pot, covered, for 20 minutes. Remove the chicken and set it aside to cool.

  2. Remove and discard the skin and bones from the chicken. Hand shred the meat into ¼-inch thick strips and transfer to a mixing bowl.

  3. Add the black pepper, salt and sugar and gently massage into the chicken. Add the lime juice, onions, chilies, rau ram and oil and toss gently. To serve, line a serving plate with the butter lettuce and place the chicken on top. ?


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