Pour the stock into a saucepan and bring
to the boil. Remove from the heat, add the chicken to the stock , then
cover and allow to cool in the liquid.
After about 10 minutes, the chicken should
be cooked. Test by touching with your finger - the chicken should be
quite springy.
To make the dressing, put the chili, palm
sugar, garlic, rice vinegar, lime juice, fish sauce and oil in a bowl
and stir together.
Shred the chicken meat and place in a bowl
with the shredded Chinese cabbage, carrot, mint, and fried shallots.
Add the dressing and place well.
Garnish with fresh coriander sprigs and
some more fried shallots.
Server immediately with lime wedges and
shrimp crackers.
Tips
Rice vinegar is made from vinegar and a
natural rice extract. It is used in dressings and marinades. Chinese
cabbage is also known as wom bok or napa cabbage. It has a mild, sweet
flavor. It is smaller than normal cabbage and is shaped like a cos
lettuce with tightly packed leaves. If it's not available, use another
curly leaf cabbage instead.
