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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Based on a recipe by lê van nhânh & meera freeman Ingredients:
3 chicken breasts |
1/2 cup rice vinegar |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 tablespoons raw sugar |
1 red onion, finely sliced |
250 g chinese cabbage, finely sliced |
1 large carrot, peeled and grated into very fine shreds |
2 tablespoons lemon myrtle infused macadamia nut oil |
1 tablespoon chopped vietnamese hot mint or 1/2 tablespoon mint, and 1/2 tablespoon rocket chopped into thin strips |
2 tablespoons macadamia nuts |
1 tablespoon natural macadamia nut oil |
1 tablespoon crisp fried shallot (buy in asian grocery stores) |
shrimp crackers |
1/2 teaspoon raw sugar |
3 tablespoons fish sauce |
1 tablespoon fresh lime juice |
1 fresh red chile (seeded and sliced finely) |
Directions:
1. Simmer chicken breasts in a saucepan of salted water until chicken is just.
2. cooked through. Drain the chicken and set aside to cool.
3. Combine vinegar, salt, pepper and raw sugar and marinate the sliced red.
4. onion in this mixture for 30 minutes.
5. Combine cabbage and carrot together in a large bowl. Pull the cooled chicken.
6. into fine shreds with your fingers and combine with the cabbage and carrot.
7. Add the onion, it’s marinade and the Lemon Myrtle Macadamia Oil and toss.
8. well. Transfer to a serving platter.
9. Fry macadamia pieces on gentle heat in macadamia oil stirring gently until.
10. just brown. Remove from heat and drain on paper towel.
11. Garnish with the hot mint, macadamias and crisp fried shallots.
12. Serve accompanied with the Dipping sauce and prawn crackers.
13. Dipping Sauce.
14. Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving.
15. bowl. Stir until sugar is dissolved.
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