250 gm (about ¼)each white and red cabbage, thinly sliced on a mandolin
3carrots, cut into julienne
¼ cup (firmly packed)each mint, coriander, Thai basil and Vietnamese mint
1 bunchchives, finely chopped
12canned quail eggs (see note)
70 gm (½ cup)roast peanuts, coarsely chopped
Chilli and lime dressing
5long red chillies, coarsely chopped
3coriander roots, scraped
1golden shallot, finely chopped
½garlic clove, finely chopped
1very ripe Roma tomato, coarsely chopped
50 gmcaster sugar
Juiceof 2 limes, or to taste
1 tbspfish sauce, or to taste
Preheat oven to 200C. Combine chicken, honey, chilli, ginger and garlic in a small roasting tray, season to taste, cover with foil and roast until chicken is just cooked (10-15 minutes). Remove foil, cool to room temperature, then coarsely shred chicken and set aside.
Meanwhile, for chilli and lime dressing, pound chilli, coriander root, shallot and garlic in a mortar and pestle, add tomato and pound to combine. Add 25ml water and remaining ingredients, adjust seasoning to taste (dressing should be sweet, salty, hot and sour), set aside.
Combine cabbage, carrot and herbs in a bowl, add chicken, drizzle over a little dressing, toss to combine, add more dressing to taste, scatter with quail eggs and peanuts and serve.
Note Canned quail eggs are available from select Asian grocers and select delicatessens.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.