Wombok cabbages are cumbersome looking things but turns out they can be easily defeated …
2 chicken breast fillets
3 cups of shredded wombok (Chinese cabbage)
1/2 red onion thinly sliced (or you can use spring onions instead)
1/3 cup mint leaves torn
1/3 cup coriander leaves
2 tbs fish sauce
1 tbs honey (or can substitute caster sugar)
1 tbs water
1 tbs soy sauce
3 tsp rice wine vinegar
1 long fresh red chili seeded and finely chopped
Cook chicken breasts by searing on each side and then ‘butterflying’ each breast by cutting it through the middle so that both sides of the centre can be laid out flat. Set chicken to one side to cool off a little bit (doesn’t need to be cold but just not super hot when you add it to the salad).
In small bowl (or coffee mug), combine fish sauce, honey, water, soy, rice wine vinegar and chili. Stir until combined. Give it a taste and add a bit more honey if you like!
Roughly slice chicken, almost tearing it with the knife rather than cutting it neatly so that it has rough edges
Combine chicken, wombok, mint, coriander and onion in a bowl. Pour dressing over the top and ‘toss’ the salad (sorry to get a little Nigella on you there).
This recipe is based on one published on http://www.taste.com.au. The site attributes it to Australian Good Taste – December 2010 , Page 56. Recipe by Alison Adams