Recipe: Chicken Salad With Carrot, Daikon, Hot Mint & Coriander — Uyen Luu

Ingredients

• 3 (460g) skinned chicken thighs
• 1 litre of water
• 1 knorr chicken stock cube
• 1 med red onion
• 3 tbs cider vinegar (aspall)
• 3 tsp caster sugar
• pinch of salt
• pinch of pepper
• 250g carrots – julienne
• 200g daikon – julienne
• 2tbs cider vinegar
• 1 tbs caster sugar
• 20g coriander – coarsely chopped
• 15g garden mint – coarsely chopped
• 15g hot mint (optional) – coarsely chopped
• 70g banana blossom – brought ready shredded (optional)
• 2 birds-eye chillies (de-seeded and finely chopped)
• 1 clove garlic (finely chopped)
• 1.5 tbs sugar
• 2 tbs cider vinegar
• 2 tbs premium quality fish sauce (Three Crabs)
• 3 tbs crushed/ blended salted roasted peanuts