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Aunty Three’s Saigon chicken and cabbage salad with quail eggs


You'll need

500 gm skinless chicken thighs 80 gm (1/3 cup) honey 1 long red chilli, seeds removed, finely chopped 1 tsp finely grated ginger ½ garlic clove, finely chopped 250 gm (about ¼) each white and red cabbage, thinly sliced on a mandolin 3 carrots, cut into julienne ¼ cup (firmly packed) each mint, coriander, Thai basil and Vietnamese mint 1 bunch chives, finely chopped 12 canned quail eggs (see note) 70 gm (½ cup) roast peanuts, coarsely chopped   Chilli and lime dressing 5 long red chillies, coarsely chopped 3 coriander roots, scraped 1 golden shallot, finely chopped ½ garlic clove, finely chopped 1 very ripe Roma tomato, coarsely chopped 50 gm caster sugar Juice of 2 limes, or to taste 1 tbsp fish sauce, or to taste

Method

  • 01
  • Preheat oven to 200C. Combine chicken, honey, chilli, ginger and garlic in a small roasting tray, season to taste, cover with foil and roast until chicken is just cooked (10-15 minutes). Remove foil, cool to room temperature, then coarsely shred chicken and set aside.
  • 02
  • Meanwhile, for chilli and lime dressing, pound chilli, coriander root, shallot and garlic in a mortar and pestle, add tomato and pound to combine. Add 25ml water and remaining ingredients, adjust seasoning to taste (dressing should be sweet, salty, hot and sour), set aside.
  • 03
  • Combine cabbage, carrot and herbs in a bowl, add chicken, drizzle over a little dressing, toss to combine, add more dressing to taste, scatter with quail eggs and peanuts and serve.
Note Canned quail eggs are available from select Asian grocers and select delicatessens.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“Would you be able to persuade ‘Aunty Three’ at Grasshopper Asian Kitchen in Brisbane to share her recipe for chicken and cabbage salad with quail eggs? It reminds me so much of the one my mother used to make.”
Danielle On, Fortitude Valley, Qld

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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