Chicken Salad with Chinese Cabbage and Carrots

Place chicken with all ingredients in a large saucepan, pour cold water over until everything is just covered. Bring to a boil, skim off gray foam, reduce temperature. Gently simmer on low heat for ninety minutes.

Strain soup, use it for other purposes. Pluck chicken into strips for the leaf salad.

Leaf salad: halve red chilies, remove seeds and chop finely. Mix with rice vinegar, garlic, sugar, lime juice, fish sauce, oil, scallion rings. Mix with chicken, pull. Add Chinese cabbage strips and carrot strips. Season with finely chopped mint and black pepper. Garnish with cilantro.

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