Name: Aunty Three’s Saigon chicken and cabbage salad with quail eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 500 gm skinless chicken thighs; 80 gm honey (1/3 cup); 1 long red chilli, seeds removed, finely chopped; 1 tsp finely grated ginger; ½ garlic clove, finely chopped; 250 gm each white and red cabbage, thinly sliced on a mandolin (about ¼); 3 carrots, cut into julienne; ¼ cup each mint, coriander, Thai basil and Vietnamese mint (firmly packed); 1 bunch chives, finely chopped; 12 canned quail eggs (see note); 70 gm roast peanuts, coarsely chopped (½ cup); 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

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

Australian Gourmet Traveller recipe for Aunty Three’s Saigon chicken and cabbage salad with quail eggs from Grasshopper Asian Kitchen in Brisbane

Serves 4

Prep

25M

Cook

15M

Total

40M

Ingredients

500 gm skinless chicken thighs

80 gm honey (1/3 cup)

1 long red chilli, seeds removed, finely chopped

1 tsp finely grated ginger

½ garlic clove, finely chopped

250 gm each white and red cabbage, thinly sliced on a mandolin (about ¼)

3 carrots, cut into julienne

¼ cup each mint, coriander, Thai basil and Vietnamese mint (firmly packed)

1 bunch chives, finely chopped

12 canned quail eggs (see note)

70 gm roast peanuts, coarsely chopped (½ cup)

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

Main

1.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.

2.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.

3.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.

Canned quail eggs are available from select Asian grocers and select delicatessens.
This recipe is from the January 2011 issue of
.
Notes

The Gourmet Traveller Team

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