Vietnamese Chicken and Cabbage Salad

Instructions

1. 1

   Use raw, boneless, skinless chicken thighs. Lightly crush the ginger and place it in a 3-litre saucepan with the chicken, salt and 1500 ml water; the chicken should be submerged. Do not rinse raw chicken. Wash your hands and clean any utensils or surfaces that touched it before handling the salad ingredients.

2. 2

   Heat over medium-high heat until the water approaches a simmer, about 8–10 minutes. Reduce the heat to low and gently poach at approximately 80–85°C/176–185°F for 15–20 minutes, until a thermometer inserted into the thickest part of each thigh reads at least 74°C/165°F.

3. 3

   While the chicken heats and poaches, finely shred the cabbage and thinly slice the onion. Soak both in 2000 ml cold water in a large bowl for 10 minutes, then drain thoroughly and pat dry. Cut the carrot into thin matchsticks. Return the dried cabbage and onion to the emptied bowl and add the carrot.

4. 4

   During the poaching time, finely chop the garlic, chili and tender cilantro stems. In a small bowl, stir the sugar with the remaining 30 ml water until dissolved, then mix in the fish sauce, lime juice, rice vinegar, garlic, chili and chopped stems. Roughly chop the cilantro leaves and mint leaves, and crush the ready-to-eat roasted peanuts.

5. 5

   Transfer the cooked chicken to a clean plate and let it cool for 5 minutes, until comfortable to handle. Shred into substantial pieces using two forks. Discard the poaching liquid and ginger.

6. 6

   Add the chicken and three-quarters of the dressing to the vegetables and toss thoroughly. Fold in the cilantro and mint leaves, then add the remaining dressing and toss again.

7. 7

   Let the salad stand for 5 minutes so the dressing can season the chicken and vegetables. Divide among four plates, scatter over the peanuts and serve immediately.