Recipe Cor­ner:

Serves four

Expat Living (Singapore) - - Contents - Katie Mort­lock Aus­tralian

Fail-safe favourites to add to your reper­toire

“Back when I was a uni stu­dent, I used to visit a Viet­namese café that made an amaz­ing chicken salad. I scoured recipe books and played with the in­gre­di­ents un­til I man­aged to re-cre­ate it. It has been a favourite recipe of mine for over 20 years now. I love the com­bi­na­tion of the sweet and sour dress­ing, the fresh in­gre­di­ents and the kick of chilli. It’s a per­fect meal for the hot Sin­ga­pore weather.”

In­gre­di­ents • ½ wom­bok ( Chi­nese cab­bage),

shred­ded • 1 cooked chicken breast, shred­ded • 1 car­rot, grated • 3 or 4 spring onions, finely sliced • 1 hand­ful bean sprouts • ¼ cup Viet­namese hot mint, chopped (can sub­sti­tute with basil and mint) • Hand­ful co­rian­der, chopped • ½ cup rice vine­gar • ½ tea­spoon salt • ½ tea­spoon pep­per • 3 ta­ble­spoons sugar • 1 ta­ble­spoon fish sauce • 1 red chilli, sliced • Op­tional: Chopped peanuts for gar­nish • Op­tional: Fried shal­lots for gar­nish

In­struc­tions for dress­ing Com­bine rice vine­gar, salt, pep­per, sugar, fish sauce and chilli in a bowl, and set aside.

In­struc­tions for salad 1. Com­bine wom­bok, chicken, car­rot, spring onions, bean sprouts and herbs in a salad bowl, and toss to mix. 2. Add dress­ing and mix thor­oughly. 3. Top with chopped peanuts and/or

fried shal­lots.

Tip: Serve with prawn crack­ers!

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