Vietnamese chicken salad

Name: vietnamese chicken salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 liter chicken bouillon; 400 g chicken breast; 1 leeks in rings; 2 tl sambal; 2 el Sesame seed container 100 g; 1 dish sugar snaps 200 g; 1 root approx. 200 g; 1 bag white coal 300 g, organic; 1 lime cleaned up; 4 el sunflower oil; 1 el Thai fish sauce bottle of 250 ml; 1 tray coriander (15 g), only the leaves

A tasty asian recipe. The main course contains the following ingredients: poultry, chicken broth, chicken fillet, leeks (in rings), sambal, sesame seeds (100 g container), sugar snaps (200 g), carrot (about 200 g), white cabbage (300 g, organic) ), lime (cleaned), sunflower oil, Thai fish sauce (bottle 250 ml), coriander ((15 g) and only the leaves).

Ingredients

Directions

Bring the stock to the boil and add the chicken, leek and 1 tsp sambal. Cook the chicken until done in 15-20 minutes. Remove from the pan, allow to cool slightly and pull apart into strips. Store 2 tbsp broth.
Roast the sesame seeds in a frying pan without oil or butter in 3 min. Golden brown. Cook the sugar snaps in 3 minutes until al dente. Rinse under cold running water. Cut the carrot into matches. Mix with the chicken, cabbage and sugar snaps.
Grate the green skin of the lime and squeeze out the fruit. Mix the grater, half of the juice, 1 tsp sambal, 2 tbsp, the oil, fish sauce, salt and pepper. Spoon with the salad. Sprinkle with sesame seeds and coriander. Delicious with pandan rice.