There are may variations on this fabulous classic. The chicken can be steamed, poached, grilled, fried or barbecued. You can also substitute the chicken for thinly sliced seared beef, minced lamb, cooked prawns or fish. The main thing is to use oads of fresh herbs to add as much flavour as possible. And, of course, the dressing is crucial.
- 1/2 small (300g) wombok (Chinese) cabbage, shredded
- 2 large handfuls coriander leaves
- 1 handful mint leaves
- 1 handful Thai basil leaves (optional, if hard to find)
- 1 carrot, grated
- 80g almonds, crushed
- 2 red Asian shallots (substitute red onion if hard to find)
- 3 tablespoons apple cider vinegar
- 1kg chicken marylands
- 1 tablespoon finely grated ginger
- 2 large cloves garlic, crushed
- 3 tablespoons fish sauce
- 3 tablespoons coconut oil, melted
- salt, pepper
Fish Sauce Dressing:
- 170ml fish sauce
- 2 tablespoons honey
- 2 tablespoons finely grated ginger
- 3 cloves garlic, crushed
- 1-2 long red chillies, finely chopped
- 3-4 tablespoons lime juice
- Preheat oven to 200C
- Marinate chicken in cooking tray with ginger, garlic, fish sauce, salt and 2 tablespoons coconut oil. Rub in well. Set aside for 10-20 mins (if time poor just put it in the oven).
- Bake chicken for 20 minutes, or until cooked through. Remove from the oven and set aside.
- To pickle shallots, pace shallots and vinegar in a bowl & let sit for 20 minutes, then drain.
- Combine cabbage, herbs and carrot in a large bowl and toss well.
- To make fish sauce, combine all ingredients with 80ml water. Taste and add a little more lime juice if necessary. (NB: You can keep any leftover fish sauce dressing in an airtight jar in the fridge for up to 1 month).
- Once chicken is cool enough to handle, shred the meat with a fork and by hand.
- To serve, toss the chicken and enough dressing to taste through the salad. Top with almonds and pickled shallots.
Let me know if you like it!
Would love to hear what variations you did?