Hoi Sin Chicken Salad
Recipe by Justine Schofield
Serves 4 | 
Prep 15 min | 
Cook 10 min
Ingredients
- 1 tbsp vegetable oil
- 4 chicken thighs, cut into quarters
- ⅓ cup AYAM™ Hoi Sin Sauce
- 1 Lebanese cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 3 wombok leaves (or any other cabbage of your choice), shredded
- 1 handful fresh mint
- 1 handful coriander leaves (optional)
- 150g crispy fried noodles
Dressing
- Juice 1 lime
- 2 tbsp AYAM™ Light Soy Sauce
- 2 tbsp caster sugar
- 1 tsp AYAM™ Sesame Oil
Method
- In a bowl, combine the chicken thighs and hoi sin sauce. Set aside while salad is being prepared.
- Whisk all dressing ingredients together.
- In a large bowl, combine the cucumber, carrot, avodaco, wombok (or other cabbage), mint, and coriander. Toss to mix.
- In a large pan, heat the oil over a medium to high heat. Add the marinating chicken and fry for 2-3 minutes on each side or until cooked through.
- Toss the dressing through the salad and arrange on a platter. Sprinkle over the crispy noodles and top with cooked chicken. Serve.
