Saigon Chicken Cole Slaw Recipes

VIETNAMESE COLESLAW WITH SHREDDED CHICKEN AND PEANUTS

Steps:

• To Make Chicken: In a 4- to 5-quart saucepan, bring the water to boil over high heat. Add the chicken and bring to a simmer. Cook for 5 minutes, then reduce heat to maintain a gentle simmer (the liquid should bubble just enough to break the surface) and cook for 10 minutes. Remove the pan from the heat and let the chicken stand, uncovered, in the liquid until cool enough to handle, or up to 1 hour. (At this point, the chicken will be very nearly cooked through and will finish the last bit of cooking in the hot liquid. It will also keep moist until ready to serve.) Transfer the cooked chicken to a cutting board and pull it apart with your fingers, or slice it into shreds. To Make Dressing: In a small mixing bowl, combine lime juice, fish sauce, vinegar, sesame oil, sugar, garlic and chilies. Stir well, until the sugar is dissolved and the dressing is well-blended. To Make Coleslaw: Mix the sliced onion into the dressing to marinate and soften a bit. Meanwhile, put the sesame seeds in a small skillet and toast over medium-low heat, stirring often, until golden brown, about 3 minutes. Transfer to a small bowl and set aside. Combine the shredded chicken, cabbage, carrots, mint, cilantro and Vietnamese coriander in a large serving bowl. Remove the sliced onion from the dressing and add it to the bowl. Season with black pepper; add the peanuts and toasted sesame seeds. Toss the coleslaw with the dressing until well-coated. Serve immediately. Note: If you are in a hurry, you can use packaged coleslaw mix. You can also make this using leftover cooked chicken.

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

VIETNAMESE CHICKEN & COLESLAW SALAD

Steps:

• 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.

SAIGON CHICKEN COLE SLAW

Steps:

• Toss all but last 4 ingredients in large bowl.
• Whisk together last 4 ingredients until sugar is dissolved.
• Pour dressing over salad, and toss.
• Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
• Note: There is quite a bit of difference between fish sauces. Most grocery store versions are mainly salt flavor. For best results, take a trip to the Asian market if possible.

CHICKEN COLE SLAW

Steps:

• Whisk first 7 dressing ingredients.
• Mix dressing and other ingredients together EXCEPT chow mein noodles.
• Cover and chill 1 hour.
• Just before serving add in chow mein noodles.