Asian Coleslaw With Shredded Chicken And Chili Mayonnaise Recipe

• 1 Tbsp. soy sauce
• 1 x boneless, skinless chicken breast piece
• 1 c. oil, peanut preferred, for frying
• 4 c. coarsely shredded napa cabbage
• 1/2 bn Chinese broccoli, coarsely shredded to yield 3 c.
• 3 1/2 ounce wonton wrappers, finely shredded
• 1 med carrot, peeled and sliced into thin coins to yield 3/4 c.
• 1 piece of ginger, 1 oz, peeled and finely sliced into discs to yield 1/4 c.
• 2 x cloves garlic, peeled, halved lengthwise, green sprout removed and finely sliced crosswise to yield 1 1/2 Tbsp.
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 c. coarsely minced coriander leaves, plus whole leaves for garnish
• 1 1/2 c. chili mayonnaise (recipe follows)

1. Bring 1 qt water to a boil in a saucepan.
2. Add in soy sauce and chicken breast.
3. Adjust heat to a simmer and poach breast till cooked through, about 10 min.
4. Drain.
5. When breast is cold sufficient to handle, shred meat by hand.
6. Heat oil in a wok.
7. Fry separately till crisp, then drain and place on paper towels the cabbage (in 2 batches), broccoli (in 2 batches), wontons, carrot, ginger and garlic (cook carrots 2 min, add in ginger, cook 1 minute, add in garlic and cook till golden brown).
8. Combine in a bowl and season to taste with salt and sugar.
9. Add in shredded chicken to fried ingredients, toss and portion onto plates.
10. Garnish with coriander and serve with chili mayonnaise on the side.
11. Three or possibly four servings.
12. Note: To prepare chili mayonnaise, add in the following to 1/2 c. of prepared mayonnaise: 3/4 tsp.
13. chili oil; 1 tsp.
14. each chopped ginger, chopped garlic and soy sauce; 2 tsp.
15. rice vinegar.
16. Stir well.

soy sauce, chicken, oil, cabbage, chinese broccoli, wonton wrappers, carrot, ginger, garlic, salt, sugar, coriander leaves, chili mayonnaise

Taken from cookeatshare.com/recipes/asian-coleslaw-with-shredded-chicken-and-chili-mayonnaise-70272 (may not work)