- 4 boneless skinless chicken breast halves
- ½ cup thinly sliced onion
- 3 Tbs cider vinegar
- 2 Tbs sesame seeds
- 1 head cabbage
- 1/3 cup cilantro
- 2/3 cup fresh mint
- 2 Tbs roasted unsalted peanuts
- 3 Tbs sweet and sour fish sauce
In a 5-qt saucepan, bring 3 cups of water to a boil. Add chicken and when water returns to a boil, cover the pan and remove from heat. Let stand until chicken is white in the thickest part (cut to check). This should take 12-15 minutes. Combine onion and vinegar and let stand 15 minutes. In a heavy frying pan, stir sesame seeds until golden brown. Remove from pan. Shred chicken by hand. Shred enough cabbage to make 6 cups. Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint. Add peanuts, sesame seeds and fish sauce and mix well.
Makes 4-6 servings.