Chicken Favourites, p. 10
1 ½ cups chicken stock
2 chicken breasts
2 red chillies, seeded and finely chopped
2 tablespoons grated palm sugar or soft brown sugar
2 garlic cloves, finely chopped
1 tablespoon rice vinegar
2 tablespoons lime juice
3 tablespoons fish sauce
1 ½ tablespoons oil
4 cups shredded Chinese (napa) cabbage
1 cup grated carrot
½ cup mint
2 tablespoons fried shallots plus extra, to garnish
Cilantro sprigs, to garnish
Lime wedges, to serve
Prawn (shrimp) crackers, to serve
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| I used three Serrano chilies instead of two red ones. Because stomach lining is for losers. |
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| Guest-starring The Dude in awesome plaid, and my nifty little grater from IKEA. |
Pour the stock into a saucepan and bring to a boil. Remove
from the heat, add the chicken to the stock, then cover and allow to cool in
the liquid. After about 10 minutes, the chicken should be cooked. Test by touching
with your finger—the chicken should feel quite springy.
To make the dressing, put the chilli, palm sugar, garlic,
rice vinegar, lime juice, fish sauce and oil in a bowl and stir together.
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| Pre-stirring: already delicious. |
Shred the chicken meat and place in a bowl with the shredded
Chinese cabbage, carrot, mint and fried shallots.
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| Anybody else remember the old Kitchen Kabaret attraction at Walt Disney World's Epcot? "Veggie veggie fruit fruit!" I sing it when I'm cooking, sometimes, and then feel ridiculous. Even if I'm alone. |
Add the dressing and toss well.
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| "A balanced meal always wins with our vitamins - A and C! Si, si, fruit fruit! Veggie veggie fruit fruit!" |
Serve immediately with lime
wedges and prawn crackers.
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| If you don't have lime wedges or prawn crackers, beer with lime can fulfill the carbs + citrus combination. (Right?) |
My Rating: 4/5 "Tangy, with protein in all the right places."
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