Vietnamese Coleslaw Recipe

Ingredients :

500g (1 lb) Chicken breast fillets 350g Chinese cabbage, finely shredded 3 sticks Celery, finely sliced 1 1/2 tablespoons Peanut oil 2 tablespoons Vietnamese mint, shredded 1 tablespoon Garlic chives, chopped 1 tablespoon Crisp fired onion 1 medium Carrot, cut into fine matchsticks size Dressing 4 tablespoons Rice vinegar 2 tablespoons Caster sugar 1 tablespoon Lime juice 1 tablespoon Fish sauce 1/2 teaspoon Salt 1/2 teaspoon Freshly ground black pepper 1 medium Onion, finely sliced

Method : Place the chicken in a frying pan with enough water to just cover it. Poach the chicken over low heat for 10 minutes or until it is cooked. Do not let the water boil. It should just simmer gently. Drain and cool When the chicken is cool enough to touch, shred it into fine pieces using your fingers. To make Dressing : Place the vinegar, sugar, fish sauce, lime juice, salt, pepper and onion in a small bowl and toss well to combine. Let stand for 30 minutes so the onion absorbs the flavors. Place the chicken, cabbage, celery, carrot, oil and Dressing in a bowl and toss well. Arrange the salad on a serving plate, scatter over the mint, chives and crisp fried onion. Serve immediately.