Joe and I are home alone whilst Martha and Lisa are in Venice, he revised all morning so that we could settle down in front of the telly to watch Portsmouth take on Cardiff in the FA cup final.
This is a slight spin on Bill Granger's Spicy asian slaw that turns it from an accompaniment into a protein packed (good for revision) meal.
Ingredients
For the chicken
3 chicken breasts skinned
1 talk lemon grass, crushed
1 thumb size piece of ginger peeled and sliced
2 cloves garlic, peeled and crushed
1 tbs marigold stock powder
For the slaw
2 tbsp caster sugar
2 tbsp rice vinegar, or white vinegar
1 bulb fennel cored and finely sliced or shredded
half cucumber seeded halved and finely sliced
2 large handfuls shredded white cabbage
2 large handfuls shredded red cabbage
1 stalk Celery, trimmed, cut into thin matchsticks
1 large red onion, thinly sliced
1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves)
1 large handful coriander leaves
For the sweet chilli dressing
1 tbsp rice vinegar, or white vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp Fish Sauce
2 long red chillies, deseeded and finely chopped
1/2 tsp Salt
Method
For the chicken:
heat enough water to cover the chicken breasts in a saucepan. Add the lemon grass, garlic and ginger. When the water boils stir in the stock. reduce heat to a simmer and add the chicken breasts. Poach for 10 minutes or until cooked. Allow to cool then slice each breast into 7 or 8 pieces
For the dressing:
mix together all the ingredients, stirring until the sugar has dissolved.
For the slaw:
Put the white and red cabbage with the celery, onion, mint and coriander in a large bowl. Add the dressing to the salad and toss together.
Now add the chicken to the salad and mix again.
Serve with some shop bought sweet chilli dipping sauce. Delicious!
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