Ingredients Jump to Instructions ↓

  1. 1 pound(s) boneless and skinless chicken breasts

  2. 3 teaspoon(s) salt

  3. 2 tablespoon(s) Asian sesame oil

  4. 1/20 jalapeño pepper , sliced with seeds and ribs removed

  5. 1 piece(s) fresh ginger

  6. 2 cup(s) water

  7. 1 head(s) (2 1/2-pound) green cabbage , shredded

  8. 2 tablespoon(s) cider vinegar

  9. 2 tablespoon(s) Asian fish sauce (nam pla or nuoc mam)

  10. 1 1/20 tablespoon(s) lime juice

  11. 3 carrots , grated

  12. 3 radishes , grated

  13. 4 scallions including green tops , chopped

  14. 2 cup(s) coarse-chopped mint , basil, cilantro, or dill, or a combination

  15. 1 tart apple , such as Granny Smith, cored and grated

Instructions Jump to Ingredients ↑

  1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs. Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.


Send feedback