Vietnamese Chicken and Cabbage Salad

Ingredients

• 3 cups water, divided
• 18 oz chicken parts, such as breasts and thighs ((I use one breast and two thighs. You may also use leftover shredded chicken))
• a 1-inch piece of ginger
• 1 1/4 teaspoons salt, divided
• half a medium yellow onion, thinly sliced ((about half a cup))
• 1/2 cup julienned carrot
• 3 tablespoons rice vinegar
• 12 oz shredded cabbage ((about 6 cups packed))
• Vietnamese coriander, roughly chopped
• or a mix of Thai basil and cilantro, roughly chopped
• 2 1/2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2-3 teaspoons granulated sugar
• roasted peanuts, lightly crushed
• fried shallots ((optional))

Instructions

1. 1

   Bring 2½ cups water (600ml) to a boil, then add the chicken parts, ginger and ½ teaspoon salt. Reduce heat to a simmer, cover and poach until the chicken is cooked through, about 20 minutes.

2. 2

   While poaching the chicken, place thinly sliced onions and julienned chicken in a bowl with ½ cup water (120ml), rice vinegar and ¼ teaspoon salt. Set aside to soak to reduce their rawness.

3. 3

   Once the chicken is fully cooked, transfer to an ice bath to stop the cooking process. Then shred the meat. You should have about 2 cups (9.5 oz/270g) of shredded chicken.

4. 4

   Sprinkle the remaining salt over the shredded cabbage. Let it sit for 5 minutes, then gently squeeze out some excess water. Also drain the onion and carrots.

5. 5

   In a large mixing bowl, toss together the cabbage, chicken, onion, carrots and herbs. Combine the dressing and pour over the salad. Toss then taste and adjust to your liking.

6. 6

   If you have time, chill in the fridge for even better taste. Otherwise, transfer to serving plates and sprinkle roasted peanuts and fried shallots.