VIETNAMESE POACHED CHICKEN WITH SLAW & PEANUTS

Serves 4

Ready in 30 minutes

Ingredients

Chicken & Noodles

■ 600g free range chicken breasts, cut into steaks

■ 1 tsp lemon pepper seasoning

■ 2 cups chicken stock

■ 2 cups boiling water

■ 250g vermicelli noodles, string removed

Slaw

■ 1 baby bok choy, thinly sliced

■ 350g slaw

■ 150g mung bean sprouts

■ 100g nuoc cham

To serve

■ 1 bunch mint, leaves picked

■ 100g nuoc cham

■ 50g whole peanuts

■ 1⁄ Tbsp fish sauce

2

Method

Bring a full kettle to the boil.

Prep & cook chicken: Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add chicken to a medium pot along with lemon pepper seasoning, stock and boiling water measure. Cover with a lid and bring to a boil on medium heat. Once boiling, turn off heat and leave, still covered, about 15 minutes. The residual heat will cook chicken through (see tip).

Prep slaw: Thinly slice bok choy and place in a large bowl along with remaining slaw ingredients. Toss to combine and season to taste with salt and pepper.

Cook noodles: Once chicken is cooked, set aside to rest. Return pot with poaching liquid to high heat and bring to the boil. Add noodles and use a fork to separate strands. Cover and remove from heat, then leave for 5 minutes. Drain and refresh under cold water. Cut noodles in a few places with kitchen scissors to make them easier to eat.

To finish: Using two forks, roughly shred chicken or thinly slice. Season to taste with salt. Pick mint leaves.

Serve

Noodles topped with slaw, chicken, remaining nuoc cham, peanuts and mint. Season to taste with fish sauce.