with chef Paul Alan Wood from Melia Ha Noi Hotel
A shredded chicken salad with Asian flavours of chilli, coriander and mint. Bon appetite!
- 2 (about 200g each) chicken breast fillets
- 5 shallots, trimmed
- 5cm-piece fresh ginger, peeled, sliced
- 250g bean sprouts
- 1 bunch fresh mint, leaves picked
- 565g can lychees, drained
- 1 bunch fresh coriander, leaves picked
- Vegetable oil, shallow-fried
- 2 shallots, extra, trimmed, thinly sliced
- 2 tsp fish sauce
- 9 wonton or gow gee wrappers
- 2 tsp brown sugar
- 2 small fresh red chillies, finely chopped
- 80ml (1/3 cup) fresh lime juice
- Place chicken, shallot and ginger in a large saucepan. Cover with cold water and season with salt and pepper. Bring to boil. Remove from heat and set aside, covered, for 3 hours or until cooled completely.
- Shred chicken and place in a bowl. Add bean sprouts, mint, coriander, lychees and extra shallot.
- Add oil to a saucepan to reach a depth of 4cm. Heat to 180oC over medium-high heat (when oil is ready a cube of bread turns golden in 15 seconds). Cut 3 wonton wrappers into 5 strips each. Add strips to oil and cook for 1 minute or until puffed and golden. Transfer to a tray lined with paper towel. Add the remaining wonton wrappers, in 2 more batches, and cook for 1-2 minutes or until puffed and golden. Bring to the tray.
- Whisk the chilli, lime juice, fish sauce and sugar in a small bowl until combined. Divide the whole wrappers among serving plates. Top with the chicken mixture and wonton strips. Drizzle over the lime dressing.
You can sample the dish at Melia Ha Noi Hotel, 44B Ly Thuong Kiet St, Hoan Kiem Dist, Ha Noi. Tel +844 3934 3343.