Recipe by Kate in Katoomba
Easy to prepare and a flavour explosion. One of my all time favourites.
Top Review by mianbao
This is very good! I substituted some red onion for the shallots and used rice vinegar for the dressing. I used the full amount of fish sauce and didn't need any extra salt. I completed the recipe up to (but not including) the chili, tasted it and found it good. After that I deviated widely from the recipe because I wanted to recreate a salad I used to have at a long since closed restaurant. So, I chopped up about 1/2 cup each of zhacai and kimchi, and added them to the mix. I decided to eat the salad on a bed of finely shredded cabbage, with a garnish of avocado and tomato. It's yummy. Thank you for sharing this recipe with us.
- 2 chicken breasts
- 1 carrot, peeled
- 3 tablespoons rice vinegar or 3 tablespoons lime juice
- 1 teaspoon sugar
- 1 clove crushed garlic
- sea salt
- 3 shallots, finely sliced
- 1⁄2 cucumber, peeled
- 1 dash sesame oil
- 1 tablespoon Thai fish sauce
- 3 tablespoons fresh mint leaves or 3 tablespoons coriander leaves
- 1⁄2 mild chili pepper, finely sliced
- 2 tablespoons roasted peanuts
- 1 lime, quartered
Directions See How It's Made
- Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool.
- Cut the carrot into 10cm sections, finely slice lengthways and then cut into matchsticks.
- Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 minutes.
- Roughly shred the chicken.
- Cut the cucumber in half lengthwise and finely slice.
- Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
- Roughly crush the peanuts and scatter over the top.
- Serve with the lime wedges.