Ingredients. 650g chicken thigh fillets, cut into 5cm strips or large dice. For the marinade. 3 garlic cloves, finely chopped. ½ lemongrass stalk, white part only, finely sliced ...

Arrange wombok, mushrooms, chicken and eggplant on top, ensuring chicken skin is exposed. Cover with the lid. Bake for 40 ...

This Vietnamese-inspired chicken dish is supremely versatile. Serve it straight from the roasting tray, with rice and shaved wombok (cabbage), and crushed salted red-skinned peanuts over the top.

Think fried chicken sandwich, where the chicken has been coated with Mi Goreng noodles and deep-fried, topped with kecap manis (an Indonesian sweet soy sauce) mayo, pickled carrot and wombok, ...

1 double chicken breast on the crown from a 1.5 kg chicken, wings reserved; 50 g rendered chicken fat, plus extra to season rice; 4 leaves wombok, blanched; 1 dried lotus leaf, soaked overnight in ...

This easy homemade Vietnamese Chicken Salad is quick to prepare and perfect for any time of year. ... 6 cups shredded Napa cabbage or wombok; 1 cup shredded carrots; 1⁄2 red onion, very thinly ...

2 cups wombok, finely shredded. 1 carrot, mandolined. 1 small cucumber, deseeded, thinly sliced. 1 birdseye chilli, finely sliced (optional) DRESSING: ½ tbs Szechuan peppercorns 2 tbs sesame seeds ...

2 egg whites 2 Tbsp white miso paste 1 cup sesame seeds 4 x 180g chicken breast fillets, trimmed and cut into thirds Extra virgin olive oil, for drizzling 5 cups finely shredded wombok (Chinese ...

Finely slice the Wombok cabbage and put in a bowl. Now add the carrot and shallots, mix well then top with the nuts and noodles then pour the dressing over. Serve with chicken skewers or spring rolls.