Name: Indochine chicken salad
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 2 teaspoon five-spice powder; 1/4 cup (60ml) mirin; 2 tablespoon chinese cooking wine; 2 clove garlic, crushed; 4 x 200g chicken thigh cutlets; 125 gram rice vermicelli; 150 gram snow peas, sliced thinly; 1 cup (80g) bean sprouts; 2 green onions, sliced thinly; 1/2 cup coarsely chopped fresh coriander; 1/4 cup loosely packed fresh vietnamese mint leaves; 2 medium carrots (240g), cut into matchsticks; Lime dressing; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) mirin; 2 clove garlic, crushed; 1 tablespoon grated palm sugar

Indochine chicken salad

Richly spiced and sweetly dressed, this Indochine chicken salad makes a great dish to serve up to friends for a weekend lunch.

Skip to Recipe

Serves 4

Prep

20M

Cook

1H 5M

Total

1H 25M

Ingredients

2 teaspoon five-spice powder

1/4 cup (60ml) mirin

2 tablespoon chinese cooking wine

2 clove garlic, crushed

4 x 200g chicken thigh cutlets

125 gram rice vermicelli

150 gram snow peas, sliced thinly

1 cup (80g) bean sprouts

2 green onions, sliced thinly

1/2 cup coarsely chopped fresh coriander

1/4 cup loosely packed fresh vietnamese mint leaves

2 medium carrots (240g), cut into matchsticks

Lime dressing

1/3 cup (80ml) lime juice

1/3 cup (80ml) mirin

2 clove garlic, crushed

1 tablespoon grated palm sugar

Method

1.Combine five-spice, mirin, cooking wine and garlic in large bowl; add chicken, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

2.To make lime dressing; combine ingredients in screw-top jar; shake well.

3.Cook chicken on heated oiled barbecue turning and brushing occasionally with marinade, about 40 minutes or until cooked through.

4.Meanwhile, place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender, drain. Rinse vermicelli under cold water; drain.

5.Place vermicelli and dressing in large bowl with remaining ingredients; toss salad to combine. Serve with chicken.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy