Vietnamese Poached Chicken Salad

Vietnamese Poached Chicken Salad

Ingredients:

375 ml (1 ½ cups) chicken stock
2 chicken breast
2 red chilies, seeded and finely chopped
2 tablespoons grated palm sugar or soft brown sugar
2 garlic gloves, finely chopped
1 tablespoon rice vinegar (see note)
3 tablespoons lime juice
3 tablespoons fish sauce
1 ½ tablespoons oil
280 g (4 cups) shredded Chinese cabbage (see note)
100 g (1cup) grated carrot
10 g  (½ cup) mint
2 tablespoons fried shallots plus extra , to garnish
Coriander (cilantro) sprigs, to garnish
Lime wedges, to serve
Prawn (shrimp) crackers, to serve

Procedure:

1. Pour the stock into a saucer pan 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 fingers-- the chicken should quite springy.

2. To make the dressing, put the chili, palm sugar, garlic, rice vinegar, lime juice, fish sauce and oil in a bowl and stir together.

3. Shred the chicken meat and place in a bowl with the Chinese cabbage, carrot, mint and fried shallots. Add the dressing and place well. Garnish with fresh coriander sprigs and some more fried shallots. Serve immediately with lime wedges and prawn crackers.

Notes: Rice vinegar is made from vinegar and 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 a normal cabbage and is shaped like a cos lettuce with tightly packed leaves. If it is not available, use another curly-leaf cabbage instead.

PREP TIME: 20 minutes + standing
COOKING TIME: 10 minutes
SERVES 4-6