Name: Poached chicken, cabbage and mint salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 400 gram chicken breast fillets, trimmed; 2 cup (500ml) salt-reduced chicken stock; 1 lemongrass stalk, bruised; 3 piece fresh ginger, sliced; 1/2 small white cabbage, shredded; 4 green onions (shallots), sliced diagonally; 100 gram snow peas, trimmed, thinly sliced; 1/2 cup vietnamese mint leaves; 1/2 cup mint leaves; 1/4 cup (35g) roasted peanuts, chopped; Lime dressing; 2 tablespoon lime juice, plus wedges to serve; 1 tablespoon peanut oil; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar

Poached chicken, cabbage and mint salad

Skip to Recipe

Serves 8

Prep

15M

Cook

10M

Total

25M

Ingredients

400 gram chicken breast fillets, trimmed

2 cup (500ml) salt-reduced chicken stock

1 lemongrass stalk, bruised

3 piece fresh ginger, sliced

1/2 small white cabbage, shredded

4 green onions (shallots), sliced diagonally

100 gram snow peas, trimmed, thinly sliced

1/2 cup vietnamese mint leaves

1/2 cup mint leaves

1/4 cup (35g) roasted peanuts, chopped

Lime dressing

2 tablespoon lime juice, plus wedges to serve

1 tablespoon peanut oil

1 tablespoon fish sauce

1 tablespoon grated palm sugar

Method

1.Place chicken in a small saucepan with stock, lemongrass and ginger. Cover and bring to a simmer on medium-low heat Cook for 10-12 minutes.

2.Turn off heat and cool chicken in stock. Remove with a slotted spoon and shred into long strips. Reserve stock for another use.

3.To make lime dressing, combine all ingredients in a screw-top jar or small bowl.

4.Place chicken, cabbage, onion, snow peas and mint into a large serving bowl. Shake dressing or whisk well with a fork. Pour over salad and toss to combine. Scatter over peanuts and serve with lime wedges.

Use the cooled stock for another recipe. It can be frozen for up to 3 months. To save time and make this recipe even easier, buy 1 barbecued chicken, discard skin and bones and coarsely shred meat.
Note

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