CHINESE CHOPPED CHICKEN SALAD WITH BACON XO SAUCE

Chinese Chopped Chicken Salad with Bacon XO Sauce image

Provided by Donal Skehan

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

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350 grams (12 ounces) red cabbage (about 1/3), finely shredded
1/2 Chinese cabbage, shredded
1 large carrot (150grams/5 ounces), peeled and julienned or shredded
Olive oil, for cooking
4 boneless, skinless chicken thighs
One 100-gram (3 1/2-ounce) jar bacon jam
2 teaspoons fish sauce
1 teaspoon reduced salt soy sauce
2 teaspoons rice vinegar
1 bird's-eye chile, finely chopped
2 tablespoons rice vinegar
1 tablespoon reduced salt soy sauce
1 1/2 tablespoons sesame oil

Steps:

Put the shredded cabbages and carrot into a salad bowl. Whisk all the ingredients for the dressing together in a small bowl, pour over the salad and toss to combine. Set aside to soften and macerate.
Heat the oil in a frying pan. Season the chicken and fry over a medium heat for 3 to 4 minutes on each side until just cooked. Set aside to rest.
Meanwhile, in a small saucepan warm the bacon jam with the fish sauce, soy sauce, rice vinegar and chile.
Chop the chicken and add to the salad with the warm bacon jam. Toss to combine before serving.