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600
g
125 g
2
75 g
1
3
tablespoons
3
tablespoons
Dressing
3
tablespoons
2
tablespoons
1
tablespoon
1
clove
2
tablespoons
1
Topping
2
tablespoon
1
1/2 teaspoon
50 g
1
tablespoon
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Chicken thigh fillets, cooked
Thinly sliced celery
Carrots, cut into thin 5 cm lengths
Finely shredded cabbage
Small onion, sliced
Fresh coriander (cilantro) leaves
Fresh mint leaves, finely shredded
Caster sugar
Water
Nuoc cham sauce
Garlic, crushed
White vinegar
Red chili, seeded and finely chopped
Peanut oil
Chopped garlic
Unsalted roasted peanuts, finely chopped
Soft brown sugar or 2 teaspoons caster sugar
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Method :
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Slice the chicken into long, thin strips.
-
Combine the chicken, celery, carrot,
cabbage, onion, coriander and mint in a large bowl.
-
To make Dressing : Place all the
ingredients in a small bowl. Whisk until the sugar is dissolved and the
ingredients are well combined.
-
To make Topping : Heat the oil in a wok,
add the garlic and cook over moderate heat, stirring, until pale golden,
Stir in the peanuts and sugar.
-
Pour the Dressing over the chicken mixture
and toss to combine.
-
Place the chicken salad on a serving
plate, and sprinkle over the Topping just before serving.
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