Matetic Vineyards EQ Pinot Noir

Asian Shredded Chicken Salad with Crushed Roasted Peanuts

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

500ml water
1 tbsp sea salt
2 x 180g free range chicken breasts, skin on
2 cups wombok (also known as Chinese cabbage)
1 cup (1/4 bunch) spring onions, thinly sliced
1 (130g) red capsicum / pepper
½ bunch (1/3 cup) mint leaves, plucked
1 bunch (2/3 cup) coriander leaves, plucked
1 red chilli, sliced and de-seeded

For the dressing //

¼ cup lemon Juice
¼ cup grapeseed oil
1 ½ tbsp rice wine vinegar
3 tbsp fish sauce
2 ½ tbsp brown sugar
1 tsp red chilli, chopped
1 clove garlic, chopped

1. Place the water into a medium size fry pan and place over a high heat.
2. Once the water has come to the boil add the salt and chicken breasts, then turn the heat down to a gentle simmer.
3. Place a lid on the fry pan, cook the chicken breasts for 3 to 4 minutes, then turn the breasts over and continue to cook for a further 4 to 5 minutes.
4. Remove the chicken breasts from the water and place on a plate to rest.
5. Once cool enough to handle, shred the chicken into pieces using a knife and set aside.
6. Finely slice the wombok, approx 2mm thick and place into large mixing bowl. Add the spring onion.
7. Cut each side from the capsicum, discard the top and the seeds, lay each side down on the chopping board, flesh side up.
8. Then, carefully using a sharp knife, remove most of the flesh and all of the white pith and discard. Thinly slice (2mm thick) the pepper skin (which will have some flesh attached) and add to the mixing bowl along with the mint, coriander and chilli.
9. Add the shredded cooked chicken, then gently toss the salad together, set aside.
10. To serve, add half the amount of dressing to the salad and toss together well, then serve immediately.

Grower: Matetic Vineyards
Grape Variety: Pinot Noir
Style: Savoury and Fresh
Country: Chile
Appellation: Casablanca Valley
Vintage: 2015/16
Closure: CORK
Alcohol: 14% ABV
Bottle Size: 75cl