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Ingredients : 600 g Chicken thigh fillets, cooked
1 cup Celery, sliced thinly
2 medium Carrots, cut thinly into 5cm
lengths.
1 cup
Cabbage, finely shredded
1 small Onion, sliced
3 tablespoons Fresh cilantro leaves
3 tablespoons Fresh mint, finely shredded
Dressing
3 tablespoons Caster sugar
2 tablespoons Water
1 tablespoon Fish sauce
1.5 teaspoons Garlic, crushed
2 tablespoons White vinegar
2 Red chili, seeded and finely
chopped
Topping
2 tablespoons Peanut oil
2 teaspoons Garlic, chopped
1/3 cup Unsalted roasted peanuts,
finely chopped
1 tablespoon Soft brown sugar
Method :
Slice the chicken with a sharp knife into
long thin strips. Mix the chicken with celery, cabbage, carrot, onion,
cilantro leaves 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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