Ingredients
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2 (about 250g each) single chicken breast fillets
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1/4 savoy cabbage, finely shredded
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110g (2 cups) bean sprouts
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1 carrot, peeled, cut into thin matchsticks
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1/2 cup fresh Vietnamese mint leaves
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1/2 cup fresh coriander leaves
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55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
Dressing
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60ml (1/4 cup) fresh lime juice
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2 tablespoons finely chopped palm sugar
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2 tablespoons fish sauce
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2 tablespoons rice wine vinegar
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4 green shallots, ends trimmed, thinly sliced
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1 fresh red birdseye chilli, deseeded, finely chopped
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1 garlic clove, finely chopped
Method
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1To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.
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2Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
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3Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
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4Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
Source: taste.com.au
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