Chicken with Ginger and Green Onion Salt Dip

Chicken with Ginger and Green Onion Salt Dip Recipe
Randy Mayor; Jan Gautro
This pungent dip is, as the name suggests, salty. Use it in small amounts. The Vietnamese boil chicken with the skin on and chop the bird into bite-sized pieces through the bones. The chicken is then dipped into this fragrant condiment and eaten with rice on the side. Steamed, roasted, or grilled chicken also will work. Here, shredded rotisserie chicken breast makes this a quick and easy dish. You can also drizzle some of the dip over the chicken and serve the rest in a small bowl.


4 servings (serving size: 3/4 cup chicken, about 2 tablespoons dip, and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 374
Caloriesfromfat 30 %
Fat 12.5 g
Satfat 2.3 g
Monofat 3.3 g
Polyfat 5.8 g
Protein 34.8 g
Carbohydrate 27.7 g
Fiber 1.3 g
Cholesterol 89 mg
Iron 2.5 mg
Sodium 785 mg
Calcium 17 mg


1/4 cup minced green onions
2 tablespoons grated peeled fresh ginger
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
3 cups shredded cooked chicken breast
2 cups hot cooked rice


Combine first 4 ingredients in a medium bowl, stirring with a whisk. Arrange chicken over rice; serve with dip.

August 2004
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