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Ingredients
- 1 small Chinese cabbage, finely shredded
- 2 tablespoons oil
- 2 onions, halved and thinly sliced
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, trimmed and thinly sliced
- 60 g (2 1/4 oz/1/4 cup) sugar
- 60 ml (2 fl oz/1/4 cup) fish sauce
- 80 ml (2 1/2 fl oz/1/3 cup) lime juice
- 1 tablespoon white vinegar
- 2 very large handfuls Vietnamese mint or common mint, chopped
- 2 very large handfuls coriander (cilantro), chopped, extra leaves, to garnish
- Vietnamese mint leaves, extra, to garnish
Method
1. Place the cabbage in a large bowl, cover with plastic wrap and chill.
2. Heat a wok until very hot, add 1 tablespoon of the oil and swirl to coat the side of the wok. Add half the onion and half the chicken, and stir-fry for 4-5 minutes, or until the chicken is cooked. Remove and repeat with the remaining oil, onion and chicken. Cool.
3. To make the dressing, mix together the sugar, fish sauce, lime juice, vinegar and ½ teaspoon salt with a fork. To serve, toss together the cabbage, chicken and onion, dressing, mint and coriander and garnish with the extra coriander and mint leaves.
