adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Soy-poached chicken, cabbage & pineapple salad
Soy-poached chicken, cabbage & pineapple salad
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Energize with zesty Vietnamese chicken salad.
Ingredients:
  • 750ml (3 cups) water
  • 80ml (1/3 cup) soy sauce
  • 20.00 gm caster sugar
  • 6cm-piece fresh ginger, peeled, finely chopped
  • 1 cinnamon stick
  • 8 cardamom pods, lightly crushed
  • 3 whole star anise
  • 600g small chicken breast fillets
  • 750.00 ml finely shredded baby wombok (chinese cabbage)
  • 1/2 (about 600g) fresh pineapple, peeled, cored, coarsely chopped
  • 187.50 ml fresh mint leaves
  • 187.50 ml fresh coriander leaves
  • 40.00 ml peanuts, finely chopped dressing
  • 60ml (1/4 cup) fresh lime juice
  • 40.00 gm caster sugar
  • 48.80 gm fish sauce
  • 1 small fresh red chilli, thinly sliced
Instructions:
  • In a bowl, mix lime juice, sugar, fish sauce, and chili until sugar dissolves. Cover with plastic wrap and chill in the fridge until ready to use.
  • In a saucepan over medium-high heat, mix water, soy sauce, sugar, ginger, cinnamon, cardamom, star anise, and chicken. Bring to a boil, cover, and let it cook for 1 hour until chicken is cooked through. Set aside and reserve 125ml (1/2 cup) of poaching liquid. Remove cinnamon, cardamom, and star anise. Slice the chicken thinly, place in a bowl, and drizzle with the reserved poaching liquid. Chill in the fridge until completely cool.
  • Combine wombok, pineapple, mint, coriander, and dressing with the chicken. Toss together and transfer to a serving platter. Sprinkle peanuts on top.

Similar Recipes