Source: Recipes + magazine October 2011 - Page 39
|Image source: Food to Love.com|
2 large chicken stock cubes
3 chicken breast fillets
3/4 cup white vinegar
1/2 cup caster sugar
1 cucumber, seeded, thinly sliced diagonally
5 piece fresh ginger, peeled, cut into thin matchsticks
1/2 Chinese cabbage (wombok), thinly shredded
1 fresh long red chilli, seeded, thinly sliced
1 bunch coriander, coarsely chopped
1/2 cup roasted peanuts, chopped, plus 2 tablespoons extra
2 tbsp soy sauce
- Place crumbled stock cubes and 1 litre (4 cups) water in a medium saucepan over high heat. Bring to the boil. Add chicken. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is just cooked. Cover; remove pan from heat. Cool chicken in poaching liquid for 30 minutes. Remove chicken from liquid; coarsely shred. Set aside.
- Meanwhile, place vinegar and sugar in a small saucepan over moderate heat. Cook and stir for 2 minutes or until sugar dissolves. Transfer to a medium heatproof bowl. Cool. Add cucumber and ginger. Stir well to combine. Stand for 15 minutes to pickle. Drain, reserving 1/3 cup of the pickling liquid.
- Combine cabbage, chilli, coriander, peanuts and chicken in a large bowl. Add soy sauce and reserved pickling liquid. Toss to combine. Serve sprinkled with extra nuts.
Tips: Reserve chicken poaching liquid to make soups or casseroles.