Cook Book Recipe

Ingredients

1-small Chinese cabbage, finely shredded
2-tablespoons oil
2-onon, halved and sliced thinly
500g- chicken thigh fillets, trimmed and cut into strips
¼- cup (60g) sugar
¼- cup (60ml) fish sauce
¼- cup (80ml) limejuice
1-tablespoon white vinegar
2/3- cup (30g) chopped fresh coriander
Fresh Vietnamese mint leaves, extra to garnish

Procedure

1. Place the cabbage to a large bowl, cover with plastic wrap and chill
2. Heat a wok until very hot, add 1-talespoon oil and swirl to coat. Add half the onion and half the chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through. Remove and repeat with the remaining oil, onion and chicken. Cool.
3. To make the dressing, put the sugar, fish sauce, limejuice, vinegar and ½ teaspoon salt in a small jug, and mix well. To serve, toss together the cabbage, chicken and onion, dressing, mint and coriander and garnish with the mint leaves