Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 star anise

  3. 2 tablespoons palm sugar

  4. 1 bird's eye chilli, halved lengthways cup lime juice

  5. 2 chicken breasts, skinless

  6. 2 pomelos or grapefruits, peeled and segmented

  7. 1 small red onion, sliced finely

  8. 1 bird's eye chilli, chopped finely

  9. 1 cup fresh coriander leaves cup fresh Vietnamese mint or Thai basil leaves, torn roughly

  10. 2 cups finely shredded Chinese cabbage

  11. 1 Lebanese cucumber, seeded, sliced finely

  12. 1 cup bean sprouts Dressing

  13. 2 tablespoons grated palm sugar

  14. 2 tablespoons fish sauce

  15. 1 teaspoon finely grated lime zest cup (60ml) lime juice Garnish

  16. 1 tablespoon coarsely chopped roasted peanuts

  17. 1 tablespoon crisp fried shallot flakes

Instructions Jump to Ingredients ↑

  1. Bring water, star anise, sugar, fish sauce, chilli and lime juice to the boil in a medium saucepan. Add chicken breasts, cover, and simmer 10 minutes. Allow chicken to cool in poaching liquid. Drain and slice thinly. In a large bowl, combine pomelo, chicken, onion, chilli, coriander, Vietnamese mint or Thai basil, Chinese cabbage, cucumber and bean sprouts. Toss briefly to combine. For the dressing, combine sugar, fish sauce, zest and juice in a small bowl. Stir well to dissolve sugar. Add dressing to chicken mixture; toss gently to combine. Divide chicken mixture among serving plates. Sprinkle with peanuts and shallot flakes to serve.


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