Saturday, 17 October 2009

a light supper of chicken and coleslaw for two



ingredients
  • one large chicken breast or a leg of chicken - you can use cold roast chicken
    • if preparing raw chicken plunge into boiling water or light stock for 15m and set aside to cool, covered
    • make light stock by adding sprigs of fresh coriander, peppercorns and garlic
    • reserve the water in which chicken was cooked - you can use it for soup
 for oriental coleslaw
    • small white cabbage or 1/4 large white cabbage
    • 1/2 bunch of fresh coriander
    • 1 capsicum pepper or 1 carrot
    • small onion
 dressing
    • 1 lime
    • 1 clove garlic
    • 1 tbsp soy sauce
    • 1 large tbsp sweet chilli sauce

 cook chicken if necessary

prepare dressing:
  • finely chop garlic
  • squeeze lime
  • mix lime juice with all other ingredients in a bowl and set aside
 preparing coleslaw:
  • finely slice the onion, cabbage, carrot (you can use a peeler to make peelings of carrot to put into the salad)
  • rinse bunch of coriander and mint and chop roughly
  • put all ingredients in a large bowl and add the dressing
  • mix thoroughly 
  • set aside for 15m
 slice the chicken

serve
place sliced chicken on bed of coleslaw

bon appetit

hints:
    • some limes are a bit dry, you can add water or more lime
    • if it's too sharp add a little sugar
    • use fish sauce instead of soy sauce
    • supermarket coriander is sold in small bunches, if you get a large bunch use about a third of the bunch
    •  
    • don't add salt or pepper - there is seasoning and salt in the soy sauce and sweet chilli sauce
variations
make large amount of coleslaw, it keeps for several days, increase other ingredients accordingly

for a more substantial meal serve with boiled rice

the coleslaw is delicious as an accompaniment to curries or roasts