1 stem
lemon grass, white part only, finely chopped
1 tbsp
fish sauce
2 tsp
sugar
2 tbsp
lime juice
1 1/2 tbsp
sweet chili sauce
200g
Chinese cabbage (wom buk), thinly sliced
1 carrot,
cut into ribbons with a vegetable peeler
1/2 small
red onion, sliced
1/2 cup
(15g) fresh coriander leaves
25g
roughly chopped fresh mint
2 tbsp
fresh coriander leaves, extra
2 tbsp
chopped peanuts
1 tbsp
crisp fried shallots
Method :
Place the chicken and lemon grass
in a deep frying pan of lightly salted water. Bring to the boil, then reduce the
heat and simmer gently for 8-10 minutes, or until the chicken is
just cooked through. Drain and keep warm. Place the fish sauce, sugar, lime
juice and sweet chili sauce in a small saucepan and stir over medium
heat for 1 minute, or until the sugar has dissolved.
Remove from the heat. Place the cabbage, carrot, onion,
coriander and mint in a large bowl, and toss together well. Pour on three quarters of the
warmed dressing, toss to combine and transfer to a serving platter. Slice the chicken thinly on the
diagonal, arrange over the top of the salad and drizzle with the
remaining dressing. Garnish with the extra coriander
leaves, chopped peanuts and crisp fried shallots. Serve immediately.
Variation - Instead of Chinese cabbage,
a large green pawpaw may be used. Remove the skin and finely shred the
fruit.