1 small chicken
7 litres water
2 cloves garlic
1 knob ginger
1 onion
1 cup soy
1 cup white wine
1 Tablespoon sugar
Salad
1 cup cabbage
2 carrot
8 spring onion
1 cup rice noodles
½ cup fried noodles
10 leaves Vietnamese mint or mint
Dressing
2 tablespoons light soy
½ tablespoon sesame oil
2 tablespoon white vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
In a large pot put the water, garlic, ginger, onion, soy, white wine and sugar and bring to the boil. Simmer for 20 minutes to infuse the stock and add the chicken, simmer for 15 minutes and then turn off, leave with the lid on tight until it cools down and it will continue to cook through. Refrigerate until cold.
Mix all the ingredients for the dressing together.
Shred the cabbage and finely slice the carrot and then cut into thin strips, slice the spring onions, cook the rice noodles in boiling water for about two minutes and cool, slice the mint. Toss all the salad ingredients with the dressing and chicken and serve.
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Published by Eloise Emmett
I am a Tasmanian food photographer and food stylist. I am mostly interested in food and travel photography but I enjoy all photography. I am also a qualified and experienced chef with over twenty years experience working in commercial kitchens mostly in Tasmania, I love cooking with Tasmania's amazing produce! For 7 years I was the owner and chef of my own restaurant “The Mussel Boys” on The Tasman Peninsula. I am currently enjoying being a mum to my two young girls and a baby boy, working on this website and as a recipe developer, stylist and photographer for other websites and leading Australian Brands. In 2015 I self published my first cookbook The Real Food for Kids Cookbook, purchase the book or the e-book from this site. My second book Seafood Everyday was launched on the 26th November 2016, and Seafood Everyday recently won TWO national awards at The Gourmand World Cookbook awards Best Woman Chef Cookbook and Best Fish and Seafood Book, It has been short listed for both awards for the Best in the world to be announced in May!! I am currently creating a Hard cover, full colour cookbook The Tasmanian Pantry, this book will be available in December 2017. Friends, family members and customers from the restaurants I have worked in always ask me for my recipes so I started this website I figured that if I have put in all the time and the effort of writing, re-testing and photographing the recipe- I may as well post it somewhere so others can enjoy the recipes too!! So please, If you like the recipe please share it so others can find and enjoy the recipe too!
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