Vietnamese poached chicken salad with mint & coriander - Penguin Books New Zealand
What appeals to me about this salad is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, and the slightly gloopy fish...
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Ingredients
- 50g root ginger, peeled and sliced
- 4 small skinless, boneless, free-range chicken breasts
- 1/2 large cucumber
- 8 spring onions, trimmed, halved and shredded
- 150g fresh bean sprouts
- Small handful mint, leaves torn into small pieces
- Small handful fresh coriander sprigs
- 1 tbsp sesame seeds, lightly toasted
- 60g roasted, salted peanuts, finely chopped
- 4 tbsp Thai fish sauce
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 2 tbsp light soft brown sugar
- 1/2 tsp cornflour
- 1 medium-hot red chilli, finely chopped
- 1 garlic clove, finely chopped
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