Put 900 g chicken breasts into 1600 g cold water, bring to 92 °C and gently poach 14 minutes until centres reach 74 °C. Remove chicken; discard the poaching water.

Ingredients

• 900 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 1,600 gBeverages, water, tap, drinking not counted – removed
• 700 gCabbage, raw
• 260 gCarrots, raw
• 180 gOnions, raw
• 40 gSpearmint, fresh
• 40 gCoriander (cilantro) leaves, raw
• 130 gLime juice, raw
• 60 gSauce, fish, ready-to-serve
• 55 gSugars, granulated
• 3 gSpices, pepper, red or cayenne

Method

1. Put 900 g chicken breasts into 1600 g cold water, bring to 92 °C and gently poach 14 minutes until centres reach 74 °C. Remove chicken; discard the poaching water.
2. Cool chicken for 10 minutes and shred it. Shred 700 g cabbage and cut 260 g carrot and 180 g onion into fine strips.
3. Whisk 130 g lime juice, 60 g fish sauce, 55 g sugar and exactly 3 g cayenne pepper until sugar dissolves. Cayenne is a single hot spice, not a chili seasoning blend.
4. Toss chicken, cabbage, carrot, onion, 40 g mint and 40 g cilantro with all dressing. Rest 5 minutes and serve immediately; do not fry or cook the salad further.