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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, prepare the chicken poaching liquid. | 2. In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic. | 3. Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed. | 4. In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed. | 5. Now, make the dressing. | 6. Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously). | 7. Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy. | 8. Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly. | 9. (I use the food processor to prepare the coleslaw – use the slicer blade for cabbage and onion, and the grater for the carrot). | 10. Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil. | 11. Reduce heat and simmer for a few minutes until chicken is heated through. | 12. Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks. | 13. Add warm chicken to the bowl with coriander and mint leaves, and green onions. | 14. Pour over 1/3 cup of the dressing and mix well. | 15. Pour the remaining dressing into the prepared coleslaw and mix well. | 16. To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		cooked	1560.3596	0.0	189.1482	83.9147
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
ginger	1	inch		-	-	-	-
sambal oelek	1/2	teaspoon	minced	-	-	-	-
coriander	6		chopped	1.2267	0.1957	0.1136	0.0277
garlic clove	2		sliced	-	-	-	-
coriander leaf	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
mint leaf	1/4	cup	chopped	-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
fish sauce	75			472.5	49.14	68.31	0.135
water	3/4	cup		0.0	0.0	0.0	0.0
lime juice	1 1/2			5.6719	1.9103	0.0953	0.0159
palm sugar	60			-	-	-	-
sambal oelek	1/2	teaspoon	minced	-	-	-	-
garlic clove	2		chopped	-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
cabbage	350 -500		sliced	0.0	0.0	0.0	0.0
carrot	1		grated	29.52	6.8976	0.6696	0.1728
red onion	1		sliced	28.0	6.537999999999999	0.77	0.07
bean sprout	200			-	-	-	-
bean sprout	100			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.