- 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
| - 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
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