Vietnamese Chicken Salad

Ingredients

• 2 bulbs fennel
• 2 stalks celery
• 2 Spring Onions
• 1 Carrot
• 1 chili pepper
• 2 cloves garlic
• 2 tbsp peanut oil
• 1 tsp freshly grated ginger
• 4 tbsp rice wine
• 2 tbsp rice vinegar
• 2 chicken breast fillets (about 140 g each)
• 2 stalks lemongrass

Instructions

1. 1.

   Wash the fennel, quarter it, remove the core and slice into thin strips. Wash and trim the celery, then cut into slices. Wash and trim the spring onions, then cut into rings. Peel the carrot and shave into thin rounds. Wash and trim the chili pepper, then finely chop. Peel the garlic cloves and finely chop.

2. 2.

   Sauté the fennel with the celery and spring onions in hot oil in a wok for 3-4 minutes. Add the carrot, chili, garlic and ginger, briefly stir, then deglaze with rice wine. Remove from heat, add rice vinegar and a splash of soy sauce, and let it cool to lukewarm.

3. 3.

   Wash the chicken breasts, pat dry, and place them in a steaming basket with crushed lemongrass. Steam over boiling water covered for about 12 minutes. Let them cool slightly, shred, and mix into the salad. Season with soy sauce and serve garnished with fresh coriander leaves.