Goi ga (chicken & cabbage salad)

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients (serves 8)
• 2 (about 250g each) single chicken breast fillets
• 1/4 savoy cabbage, finely shredded
• 110g (2 cups) bean sprouts
• 1 carrot, peeled, cut into thin matchsticks
• 1/2 cup fresh Vietnamese mint leaves
• 1/2 cup fresh coriander leaves
• 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
• Dressing
• 60ml (1/4 cup) fresh lime juice
• 2 tbs finely chopped palm sugar
• 2 tbs fish sauce
• 2 tbs rice wine vinegar
• 4 green shallots, ends trimmed, thinly sliced
• 1 fresh chilli, deseeded, finely chopped
• 1 garlic clove, finely chopped

Method
• Dressing: combine lime juice, palm sugar, fish sauce, vinegar, shallot, chilli & garlic in a screw-top jar. Shake until well combined.
• Place the chicken in frying pan & cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
• Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
• Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

Notes
Prepare this recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.