Cabbage & Chicken Salad (Goi Ga) - Serves 4 to 5 as a side, or 2 as a main

CHICKEN INGREDIENTS

• 8 oz Chicken (any parts)
• 1 small onion (yellow or white)
• 1" Ginger piece, sliced
• 1 garlic clove

To poach the chicken: Add water to a medium pot (enough where 1 to 2" will cover the chicken). Then add all of the above EXCEPT for the chicken.  Bring to a boil.  Slip in the chicken, put on the lid, and immediately turn off the stove and remove the pot from the heat.  Let sit according to the cut: 1 Breast - 20 to 25 min; 2 Fillets - 15 min; Thighs, Drums - 18 to 23 min.  Remove chicken from the pot and let it rest on the counter for 10 minutes.  When cool, tear it into bite-sized pieces.

SALAD INGREDIENTS 

• 1/4 head of Cabbage (a wedge)
• 1/2 Red Onion
• 1/2 cup Cilantro leaves, chopped
• 1/4 cup Mint leaves, chopped or torn
• 2 tbsp peanuts, crushed and toasted/roasted
• 1/4 cup fried shallots (pre-fried in a container are fine)

1. To prepare the salad, cut the cabbage into the finest shreds that you can manage.  It should feel as light and satisfying as running your fingers through shredded paper.  Put it in a large bowl.
2. Slice the onion as paper-thin as possible, then soak it in a bowl of cold water to tone down its pungency.  Drain well or give it a gentle squeeze to get the excess water out.
3. Set the cabbage and onion aside.

SALAD DRESSING

• 1 Garlic cloves
• 2 tbsp Lime juice (Fresh)
• 2 tbsp Sugar (raw cane preferred)
• 2 tbsp Fish sauce
• 1 Thai chili or chili paste (optional)
• 1/2 cup water

1. To make the dressing, pound garlic, chili, and sugar into a paste (mortar and pestle is perfect for this), OR just mince the garlic and chili with a knife or crush using the back of a strong spoon.  
2. Add lime juice or vinegar, and mix together.  Pour into a small bowl or jar, and add fish sauce and water.  Mix.  Set aside until ready to serve.

DIRECTIONS TO SERVE

1. To serve, gently toss together the cabbage, onion, cilantro/coriander leaves, mint leaves, shredded chicken, and half of the fish sauce dressing.
2. Add the remaining dressing as you taste until it's to your liking.
3. Arrange the salad on a plate, then top it with fried shallots and crushed roasted peanuts.
4. Serve immediately.