Name: Asian Poached Chicken Slaw in Lettuce Cups
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 litre chicken stock; 2 cloves garlic, crushed; 2.5cm piece ginger, cut into slices; 1/4 cup soy sauce; 1 white onion, chopped; 1 tablespoon sesame oil; 500g chicken breast fillets; 1/4 wombok, shredded; 4 spring onions, extra, cut into 2cm lengths; 2 carrots, cut into julienne strips; 1 cup Vietnamese mint leaves; 2 red chili, thinly sliced; 1/2 cup ZoOSh Tuk Tuk Into South Eastern Asian Dressing; Butter lettuce leaves, for serving; Extra Vietnamese mint leaves for serving

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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

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

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