Citrus Chicken Slaw with Ginger Dressing from Chin Chin

Tender marinated chicken is paired with crisp vegetables, fragrant herbs and juicy citrus, then tossed in a bright, punchy ginger dressing for a light yet satisfying meal inspired by one of Melbourne's most iconic restaurants. 

Ingredients 

For the chicken 

• 4 skinless, boneless chicken thighs  
• Salt and pepper, to season  
• 1 tsp curry powder  
• 2 garlic cloves, crushed  
• ½ tsp chilli flakes (optional)  
• 1½ tbsp vegetable oil, plus 1 tbsp extra for frying  

For the salad 

• 75g pickled daikon, sliced or cut into batons  
• 150g shredded cabbage  
• 1 carrot, shredded or grated  
• 2 spring onions, sliced  
• ½ bunch coriander, leaves picked  
• ½ bunch Thai basil, leaves picked, plus extra to garnish  
• ½ bunch Vietnamese mint, leaves picked, plus extra to garnish  
• 1 small orange, segmented  
• 1 knob ginger, julienned  

For the ginger dressing 

• ¼ cup (60ml) fish sauce  
• ⅓ cup (80ml) distilled rice vinegar  
• 2½ tbsp water (optional)  
• 15g pickled ginger, sliced  
• 2 coriander roots, finely chopped  
• 1 long red chilli, deseeded and finely chopped  
• 2–3 tbsp white or caster sugar, to taste  

Method 

• Season the chicken thighs with salt and pepper. Combine the curry powder, garlic, chilli flakes (if using) and vegetable oil in a zip-lock bag. Add the chicken, coat well and refrigerate overnight to marinate.  
• Preheat the oven to 180°C. Heat the extra oil in a large ovenproof frying pan over medium-high heat. Sear the chicken for 4–5 minutes on one side, then turn and cook in the oven for a further 4–5 minutes, or until cooked through. Rest for 10 minutes before slicing into bite-sized pieces.  
• Combine all of the dressing ingredients in a blender and blend until smooth. Taste and adjust the seasoning, ensuring a good balance of sweetness and acidity.  
• In a large bowl, combine the sliced chicken, pickled daikon, cabbage, carrot and spring onion. Toss with 2–3 tablespoons of the dressing and allow to sit for several minutes so the vegetables soften slightly.  
• Add the remaining ingredients and the rest of the dressing. Toss gently to combine, then transfer to a serving platter. Garnish with extra Vietnamese mint and Thai basil before serving. 

Serves 4 

Address: 125 Flinders Lane, Melbourne VIC 3000 
Instagram: @chinchinmelbourne  
Website: www.chinchin.melbourne  

CHIN CHIN COOKBOOKS: https://www.shop.chinchinrestaurant.com.au/