Vietnamese Chicken Salad

INGREDIENTS

125 ml cup rice vinegar

1/2 teaspoon salt

2 teaspoons sugar

2 onions, sliced thinly

500 g chicken breast, steam and shredded

salt and pepper to taste

80 g mint leaves, chopped

4 tablespoons roasted and pounded peanuts

METHOD

1. Place vinegar, salt and sugar into a bowl. Stir to dissolve the salt and sugar.

Place the onion slices into it and keep it aside for 20 minutes.

2. Strain the onion slices and rinse it. Squeeze out excess water.

3. Place shredded chicken pieces on a plate. Sprinkle with salt and pepper and mix well.

4. Top with the pickled onion, mint leaves and peanuts before serving.