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Brinckie
Vietnamese chicken salad
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).
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
320Calories
Sodium0% DV5mg
Fat31% DV20g
Protein56% DV28g
Carbs2% DV7g
Fiber0% DV0g
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