1Place chicken, star anise, lemongrass and green onion into a large deep-frying pan and cover with water. Bring slowly to boiling point on low. Simmer gently for 10 to 12 mins (turn chicken halfway through cooking if not completely submerged). Remove chicken from pan and set aside to cool.
2Combine garlic, coriander root and sugar in mortar and pestle. Grind to form a paste. Whisk in oil and vinegar.
3In a large bowl, combine cabbages, carrot, dou miao, capsicum and coriander. Slice chicken and serve on a bed of slaw. Drizzle with dressing.
This recipe originally appeared in the September 2015 issue of The Singapore Women's Weekly.