Vietnamese Chicken Salad

For the chicken: Put the poultry broth to boil. When boiling, add the chicken legs for about 30 minutes. Drain, (you can use the broth for something else if you desire), allow the chicken to cool, skin it, de-bone it and chop it into bite sized pieces.

For the dressing: Wash the chilli pepper, cut it lengthwise, remove the seeds, remove the white inner skins and finely chop it. Peel the garlic, squeeze through a garlic press and add to the chilli. Stir in sugar, oil, soy sauce and lime juice until the mixture is smooth.

For the salad: Wash the white and Napa cabbage, shake dry, clean and cut into thin strips. Peel the carrot and cut equally into fine strips. In a frying pan, roast the peanuts until golden brown.