Vietnamese Chicken

Preparation time

Serves

Recipe courtesy of

Sara Grafenauer, Accredited Practising Dietitian (APD)

2 carrots, julienned

1 handful red cabbage, finely sliced

3 eschallots finely sliced

1 small garlic clove, finely sliced

100ml rice vinegar

1 tbsp caster sugar

3 fresh limes, juiced

1 cup long-grain rice

2 cups water (for rice)

500g of chicken breast (approx 2 small breasts), poached slowly and shredded

additional water (to poach chicken)

piece of ginger (sliced)

1 bunch coriander – tops for salad; use the root to flavour poaching water

2 Lebanese cucumbers, quartered lengthways and chopped

100g roasted unsalted cashews, roughly crushed

1 handful mixed lettuce

fish sauce to taste

Combine carrot, cabbage, eschallots and garlic with rice vinegar, caster sugar and juice of 1 lime, allow to stand for at least 20 minutes.
Place rice and water into a saucepan. Bring to boil and cover for 10 minutes or until tender. Drain and set aside.
In a second saucepan, cover chicken in water and add sliced ginger, and the off-cut root section of the coriander. Poach chicken until cooked (approximately 15 minutes, cooking time will vary depending on thickness of chicken breast). Shred chicken when c
Serve rice, adding chicken, then carrot/eschallot mix with some of the liquid, then coriander, cucumber, and cashews.
Season to taste with fish sauce and more fresh lime juice, and add mixed lettuce.