GOI GA (CHICKEN AND CABBAGE SALAD)

GOI GA (CHICKEN AND CABBAGE SALAD) image

Yield 8 servings

Number Of Ingredients 16

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2 single chicken breast fillets
1/4 savoy cabbage, finely shredded
2 cups bean sprouts
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh Vietnamese mint leaves
1/2 cup fresh coriander leaves
1/3 cup unsalted roasted peanuts, coarsely chopped
Dressing
1/4 cup fresh lime juice
2 tablespoons finely chopped palm sugar
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
4 green shallots, ends trimmed, thinly sliced
1 fresh red birdseye chilli, deseeded, finely chopped
1 garlic clove, finely chopped
Optional: fried onion

Steps:

To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined. Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill. Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts. Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.