Vietnamese Chicken Salad

One skinny chicken

3 tablespoons ground pepper

2 whole limes

1 tablespoon msg

3 stalks of mint

4 tablespoons or ¼ cup fish sauce

1 whole white onion

4 gloves of minced garlic

Salt to taste

First completely submerge the chicken in a pot with water

Set it to a boil and let it cook for about an hour to an hour and 15 minutes it's important to not cook it to long otherwise meat will be too flaky and the skin won't be elastic. 

While the chicken is boiling roll the limes and cut them in fourths, slice an onion into strips (not dice) and mince the garlic into a paste

Once the chicken is ready take it out and let it rest on a cutting board for 5 minutes

After the chicken is cooled start to strip it (Don't cut it or it will get flaky) make sure to tear it by pulling the fibers apart to get each piece.

Once all the white meat is stripped and place in a bowl strip the dark meat (gamy tasting meat) and put everything in the bowl bones and all even the strong-tasting darker parts

After all the meat has been tossed together add in the fish sauce first followed by the msg, mint, salt, pepper, onion slices, minced garlic and finally squeeze all the lime juice in

Give it another toss to redistribute all the condiments around the chicken and it's ready to plate.