Vietnamese-inspired chicken salad
Photo by Babiche Martens
|1||Free-range organic chicken|
|1||Kaffir lime leaf|
|½ cup||Mint leaves|
|1 cup||Fresh coriander|
|1 small handful||Fried shallots, available at Asian supermarkets|
- In a stock pot or a large saucepan, put the chicken, cover with water and add the star anise, peppercorns, cinnamon, lime leaf and salt.
- Put the lid on and bring to a simmer. Simmer for 20 minutes then leave for an hour without removing the lid. Let the chicken cool completely in the liquid.
- Remove the chicken and shred the meat, keeping the liquid as stock for future use. In a large bowl, finely shred the cabbage and add to the chicken with the mint and coriander. Peel and julienne the carrots and add.
- Gently heat the dressing ingredients, stirring to dissolve the sugar. When cool, pour over the salad a little at a time, mixing all the ingredients together. Keep some dressing aside to take to the table. Garnish with fried shallots.