This is a great dish for people who like to food prep in advance. The poach chicken is kept moist and is infused with Vietnamese mint, lime kafir leaves and ginger.
2 cups vegetable broth
2 large chicken breasts
2 tbsp Vietnamese mint
65 g bamboo shoots, canned or fresh
2-3 slices unpeeled ginger
a few slices of red chilli for garnish or broth
2-3 shredded kafir lime leaves or
2 cm lemongrass stick, bruised
salt & pepper
45g shredded carrot & daikon radish
salt to taste
Cut chicken breasts into long strips and place in hot vegetable stock with kafir lime leaves, ginger, garlic. Poach chicken until pink in the middle. Remove from heat and place in a bowl with 1/2 stock. Cover and let sit for 10 minutes. Blanche bamboo shoots in stock. Shred chicken and weigh what is required for your meal. Store the rest in the refrigerator and use for other meals during the week. The remaining stock can be used for another chicken and vegetable dish during the week.
Shred basil and mix into chicken dish. Mix in bamboo shoots and place on a plate. Garnish with chilli.
Shred daikon with carrot and place in another dish to accompany chicken.