Name: Indochine chicken salad
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 2 teaspoon five-spice powder; 1/4 cup (60ml) mirin; 2 tablespoon chinese cooking wine; 2 clove garlic, crushed; 4 x 200g chicken thigh cutlets; 125 gram rice vermicelli; 150 gram snow peas, sliced thinly; 1 cup (80g) bean sprouts; 2 green onions, sliced thinly; 1/2 cup coarsely chopped fresh coriander; 1/4 cup loosely packed fresh vietnamese mint leaves; 2 medium carrots (240g), cut into matchsticks; Lime dressing; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) mirin; 2 clove garlic, crushed; 1 tablespoon grated palm sugar

Indochine chicken salad

Richly spiced and sweetly dressed, this Indochine chicken salad makes a great dish to serve up to friends for a weekend lunch.

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Serves 4

Prep

20M

Cook

1H 5M

Total

1H 25M

Ingredients

2 teaspoon five-spice powder

1/4 cup (60ml) mirin

2 tablespoon chinese cooking wine

2 clove garlic, crushed

4 x 200g chicken thigh cutlets

125 gram rice vermicelli

150 gram snow peas, sliced thinly

1 cup (80g) bean sprouts

2 green onions, sliced thinly

1/2 cup coarsely chopped fresh coriander

1/4 cup loosely packed fresh vietnamese mint leaves

2 medium carrots (240g), cut into matchsticks

Lime dressing

1/3 cup (80ml) lime juice

1/3 cup (80ml) mirin

2 clove garlic, crushed

1 tablespoon grated palm sugar

Method

1.Combine five-spice, mirin, cooking wine and garlic in large bowl; add chicken, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

2.To make lime dressing; combine ingredients in screw-top jar; shake well.

3.Cook chicken on heated oiled barbecue turning and brushing occasionally with marinade, about 40 minutes or until cooked through.

4.Meanwhile, place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender, drain. Rinse vermicelli under cold water; drain.

5.Place vermicelli and dressing in large bowl with remaining ingredients; toss salad to combine. Serve with chicken.

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