Vietnamese-inspired chicken salad

Babiche Martens

Ingredients

1	Free-range organic chicken (Main)
2	Star anise
6	White peppercorns
1	Cinnamon stick
1	Kaffir lime leaf
2 tsp	Salt
½ small	Cabbages
½ cup	Mint leaves
1 cup	Fresh coriander
2	Carrots
1 small handful	Fried shallots, available at Asian supermarkets

Dressing

2 Tbsp	Sugar
3 Tbsp	Fish sauce
3 Tbsp	Lime juice
1 Tbsp	White wine vinegar

Directions

1. In a stock pot or a large saucepan, put the chicken, cover with water and add the star anise, peppercorns, cinnamon, lime leaf and salt.
2. Put the lid on and bring to a simmer. Simmer for 20 minutes then leave for an hour without removing the lid. Let the chicken cool completely in the liquid.
3. Remove the chicken and shred the meat, keeping the liquid as stock for future use. In a large bowl, finely shred the cabbage and add to the chicken with the mint and coriander. Peel and julienne the carrots and add.
4. Gently heat the dressing ingredients, stirring to dissolve the sugar. When cool, pour over the salad a little at a time, mixing all the ingredients together. Keep some dressing aside to take to the table. Garnish with fried shallots.