Vietnamese Chicken & Coleslaw Salad

First, prepare the chicken poaching liquid.

In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.

Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.

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.

Now, make the dressing.

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).

Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.

Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.

(I use the food processor to prepare the coleslaw – use the slicer blade for cabbage and onion, and the grater for the carrot).

Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.

Reduce heat and simmer for a few minutes until chicken is heated through.

Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.

Add warm chicken to the bowl with coriander and mint leaves, and green onions.

Pour over 1/3 cup of the dressing and mix well.

Pour the remaining dressing into the prepared coleslaw and mix well.

To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.