Vietnamese Poached Chicken Salad Recipe

Ingredients : Serves 4-5

375 ml

2 tablespoons

2 cloves

1 tablespoon

3 tablespoons

1 1/2 tablespoons

280 g

100 g

10 g

2 tablespoons

2-3 sprigs

Chicken stock

Chicken breast

Red chilies, seeded and finely chopped

Grated palm sugar or soft brown sugar

Garlic, finely chopped

Rice vinegar

Lime juice

Fish sauce

Oil

Shredded Chinese cabbage

Grated Carrot

Mint

Fried shallots, for garnishing

Coriander springs, for garnishing

Lime wedges, to serve

Shrimp crackers, to serve

Method :

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.