Chef's Recipes

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

Feb 02, 2011 1:40am
  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
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“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
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

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.

Notes

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

  • Cuisine:Asian
  • Course:Main
  • Photography: WILLIAM MEPPEM
  • Styling: Geraldine Munoz and Alice Storey
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