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1
First, prepare the chicken poaching liquid.
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2
In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
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3
Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
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4
In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
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5
Now, make the dressing.
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6
Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
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7
Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
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8
Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
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9
(I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
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10
Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
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11
Reduce heat and simmer for a few minutes until chicken is heated through.
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12
Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
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13
Add warm chicken to the bowl with coriander and mint leaves, and green onions.
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14
Pour over 1/3 cup of the dressing and mix well.
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15
Pour the remaining dressing into the prepared coleslaw and mix well.
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16
To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.
