1/2 cup ZoOSh Tuk Tuk Into South Eastern Asian Dressing
Butter lettuce leaves, for serving
Extra Vietnamese mint leaves for serving
Method
Combine the stock, garlic, ginger, soy sauce, onion and sesame oil in a large saucepan and bring to a boil. Reduce the heat to a slow simmer. Add the chicken and poach for 15-20 minutes or until just cooked through. Allow to cool for an hour in the poaching liquid then discard liquid (or freeze for a soup). Shred the chicken using two forks
Combine the wombok, spring onions, carrot, mint, chicken and dressing and toss to combine. Spoon the slaw into lettuce cups, top extra mint. Serve immediately
