Soy-poached chicken, cabbage & pineapple salad

Cooking Salads Soy-poached chicken, cabbage & pineapple salad

Awaken the senses with this fast and fresh authentic Vietnamese chicken salad.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. To make the dressing, combine the lime juice, sugar, fish sauce and chilli in a bowl. Stir until sugar dissolves. Cover with plastic wrap and place in the fridge until required.
  2. Combine water, soy sauce, sugar, ginger, cinnamon, cardamom, star anise and chicken in a saucepan over medium-high heat. Cover and bring to the boil. Set aside, covered, for 1 hour or until chicken is cooked through. Drain, reserving 125ml (1/2 cup) of poaching liquid. Discard cinnamon, cardamom and star anise. Thinly slice the chicken. Place in a bowl. Top with the reserved poaching liquid. Cover and place in the fridge to cool completely.
  3. Add wombok, pineapple, mint, coriander and dressing to the chicken. Toss to combine. Transfer to a serving platter. Top with peanut.

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750ml water
80ml soy sauce
1 tbsp caster sugar
6cm-piece fresh ginger, peeled, finely chopped
1 cinnamon stick
8 cardamom pods, lightly crushed
3 whole star anise
600g small chicken breast fillets
3 cups finely shredded baby wombok
1/2 fresh pineapple, peeled, cored, coarsely chopped
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
2 tbsp peanuts, finely chopped dressing
60ml fresh lime juice
2 tbsp caster sugar
2 tbsp fish sauce
1 small fresh red chilli, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Salads
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