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Ingredients :
500 g Chicken breast fillets
350 g Chinese cabbage, finely shredded
3 sticks Celery, finely sliced
1 1/2 tablespoons Peanut oil
2 tablespoons Vietnamese mint, shredded
1 1/2 tablespoons Garlic chives, chopped
1 tablespoon Crisp fired onion
1 medium Carrot, cut into fine matchsticks size
Dressing
4 tablespoons Rice vinegar
2 tablespoons Caster sugar
1 tablespoon Lime juice
1 tablespoon Fish sauce
1/2 teaspoon Freshly ground black pepper
1 medium Onion, finely sliced
Salt to taste
Method :
Fill a frying pan with the chicken and
enough water to just cover the chicken. Poach the chicken for 10 minutes
of until cooked over low heat. Don't let the water boil but just simmer
gently. Drain and cool When the chicken is cool
enough to touch, shred it into fine pieces using your fingers. To make Dressing : Place
the vinegar, sugar, fish sauce, lime juice, salt, pepper and onion
in a small bowl and toss well to combine. Let stand for 30 minutes
so the onion absorbs the flavors. Place the chicken,
cabbage, celery, carrot, oil and Dressing in a bowl and toss well. Arrange the salad on a
serving plate, scatter over the mint, chives and crisp fried
onion. Serve immediately while still hot.
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