Vietnamese salad with poached chicken
Try this Vietnamese salad with poached chicken
- 250 milliliters chicken bouillon
- 1 fresh ginger peeled, grated, approx. 2 cm
- 3 chicken breast
- 1 lime juice
- 1 tablespoon honey
- 2 tablespoon soy sauce
- 3 tablespoon sunflower oil
- 1 tablespoon Thai fish sauce
- 200 gram snow peas cleaned up
- 1 cucumber ribbed in ribbons
- 75 gram lamb's lettuce
- 1 hand fresh mint finely chopped
- 1 hand coriander finely chopped
- 2 spring / forest onion in thin rings
- 3 tablespoon peanut coarsely chopped
Heat the stock with the ginger to the boil and poach the chicken for about 30 minutes on a low setting. Then let the chicken cool for another 30 minutes in the broth.
In the meantime, beat the lime juice, honey, soy sauce, oil and possibly fish sauce into a dressing. Season with salt and pepper.
Cook the snow peas in 3 minutes al dente and rinse with cold water. Mix the cucumber with the lamb's lettuce, snow peas, fresh mint and coriander.
Remove the chicken from the stock and separate it with 2 forks. Place the chicken on the salad and sprinkle with the dressing.
Divide the spring onion and peanuts over it and serve immediately.
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