Shred­ded chicken salad - - KNOW HOW -

serves 4| prep 20 mins | cook­ing 2 hours 5 mins

500ml (2 cups) Mas­sel Chicken-style Liq­uid Stock 1 stem lemon­grass, pale sec­tion only, bruised 3cm-piece gin­ger, peeled, sliced 1 star anise 400g chicken breast fil­lets 125g rice ver­mi­celli noo­dles 2 car­rots, peeled, cut into noo­dles us­ing a spi­raliser 1 Le­banese cu­cum­ber, halved length­ways, seeds re­moved, thinly sliced 200g red cab­bage, finely shred­ded 3 green shal­lots, thinly sliced 1 bunch fresh co­rian­der, leaves picked ½ bunch fresh mint, leaves picked 2 tbs fried shal­lots


2 tbs sweet chilli sauce 2 tbs fresh lime juice 2 tsp fish sauce 2 tsp peanut oil

1 Com­bine the stock, lemon­grass, gin­ger and star anise in a slow cooker. Add the chicken. Cover and cook on High, turn­ing chicken half­way, for 2 hours. 2 Trans­fer the chicken to a plate to cool. Add noo­dles to the slow cooker. Use tongs or a fork to turn the noo­dles a cou­ple of times in the stock to soften them slightly and loosen un­til they’re mostly sub­merged. Cover and cook on Low for 5 min­utes. Use tongs to trans­fer noo­dles to a colan­der to drain. Set aside to cool. 3 Mean­while, for the dressing, use a whisk to com­bine the sweet chilli sauce, lime juice, fish sauce and peanut oil in a small bowl. 4 Use 2 forks to shred the chicken. Use kitchen scis­sors to cut the noo­dles into shorter lengths. Com­bine the chicken, noo­dles, car­rot, cu­cum­ber, cab­bage, shal­lot, co­rian­der and mint in a large bowl. Driz­zle with dressing. Toss to com­bine. Sprin­kle with fried shal­lots.

PER SERVE • 27g pro­tein • 5g fat (1g sat­u­rated fat) • 39g carb • 7g di­etary fi­bre • 326 Cals (1361kj)

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