Vietnamese Style Chicken Salad

Ingredients

Serves: 4

50g piece ginger, roughly chopped
1 small onion, roughly chopped
1 tbsp salt
1 x 1.4kg whole chicken

Salad:
¼ cabbage (200g) finely shredded
1 medium carrot, peeled, halved lengthways and thinly sliced
1 small red onion, peeled, halved lengthways and thinly sliced
2 cups mixed herbs, (Vietnamese mint, mint, coriander)
1 tbsp crisp fried shallots (available from supermarket)
2 tbsps crushed peanuts

Dressing:
1 tbsp CSR Smart White Sugar Blend
½ cup (125ml) boiling water
2 tbsps fish sauce
½ cup (125ml) white vinegar
1 small clove garlic, finely chopped
1-2 fresh red chillies finely chopped (depending on taste)

Method

1. Combine ginger, onion, salt and 2 litres water in a stock pot, bring to the boil over high heat, add chicken. Reduce heat to medium and simmer for 10 mins, skimming to remove fat.

2. Cover with lid and simmer for 20mins. Remove from heat and leave to stand with lid on for 10 mins.

3. Remove chicken to a wire rack to cool. (Remaining stock can be strained and kept for another use in fridge for up to 2 days or in the freezer for up to 3 months).

4. Shred chicken meat discarding skin and bones.

5. Dressing: Dissolve Smart in boiling water in a small jug. Add fish sauce and vinegar, allow to cool. Stir in garlic and chillies .

6. Toss salad ingredients, chicken and dressing together in a large bowl.

7. Transfer to serving bowl and garnish with shallots and peanuts.