Vietnamese Chicken Coleslaw

1 whole chicken
1 litre chicken stock
1 lemon, sliced
3cm piece ginger, sliced
1 tbsp sambal oelek
roots from a bunch of coriander
2 large garlic cloves, sliced
1/3 cup coriander leaves, roughly chopped
1/4 cup mint leaves, roughly chopped
2 green shallots, finely sliced
75mL fish sauce
1/2 cup lemon juice
2 limes, juice of
4tbsp honey (or palm sugar)
1/2 tsp sambal oelek
2 cloves garlic
2 tsp sesame oil
30-500g wombok (or savoy cabbage)
1 large carrot, grated
3 french shallots (or 1 small red onion) finely sliced
200g mung bean shoots

Place chicken in stock with lemon, ginger, sambal oelek, coriander roots and garlic. Top with water until the chicken is just covered. Bring to the boil and simmer gently for 1 - 1.5 hours, until the chicken is falling from the bone. Allow to cool and shred the meat, discarding skin, fat and bones.

Combine half the chicken with the chopped herbs and green shallots. Save the rest of the chicken for another night!

For the dressing, combine fish sauce, lemon and lime juice, honey, sambal oelek, garlic and sesame oil. Blitz in a food processor. Alternatively, chop the garlic very fine and whisk with other ingredients. Adjust ingredients to taste.

Combine wombok, carrot and bean shoots in a large bowl and toss thoroughly. Top with chicken mixture and pour over dressing. Garnish with extra bean shoots and fresh herbs.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user BEEJAY76.