Vietnamese Warm Chicken Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The original version came from my 'Essential Asian cookbook', It is full of flavour with a refreshing crunch with every bite. Ingredients:
600 g chicken thighs or 600 g chicken breast fillets |
4 tablespoons hoisin sauce |
1 cup of thinly sliced celery |
2 medium carrots, grated |
1 cup cabbage, finely shredded |
1 small onion, sliced finely |
3 tablespoons fresh coriander leaves |
3 tablespoons fresh mint, finely shredded |
3 tablespoons caster sugar |
2 tablespoons water |
1 tablespoon fish sauce |
1 teaspoon of crushed garlic |
2 tablespoons white vinegar |
1 red chili pepper, seeded and finely chopped |
2 tablespoons peanut oil |
1 1/2 teaspoons of chopped garlic |
1/3 cup unsalted peanuts, finely chopped |
1 tablespoon soft brown sugar |
Directions:
1. Marinate chicken in Hoisin sauce for at least 2 hours.
2. Then grill or BBQ until cooked.
3. Slice chicken into long thin strips.
4. Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
5. To make dressing put all ingredients into a jar and shake until sugar is dissolved.
6. To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
7. Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.
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