Boil the meat in advance. I do this: in the morning or in the afternoon - bring the water to a boil in a saucepan, put there chicken fillet or loin, bring it back to a boil. In the case of loin boil for 15 minutes (with chicken fillet - 5 minutes), turn off and leave to cool on the stove until evening.
Peel and cut the onion into quarter rings.
In a bowl pour water, vinegar, put sugar. Stir a little. Put onions in the marinade. Leave to marinate for 30 minutes (if more - generally excellent).
Finely chop the cabbage.
Grate on a coarse grater or chop the carrots.
Cabbage and carrots folded into a single container. Add a little salt and grind a little.
Cut the meat into small cubes. Add to cabbage and carrots.
Drain the onions from the marinade, put the rest of the ingredients. If you try the bow, it would seem that the vinegar is too much. After mixing all the ingredients - the taste will be balanced.
It is important that the vinegar for marianda was not stronger than the recommended concentration.
Add mayonnaise or fish sauce. Tip: the volume is quite large, and if you are not sure what to eat at a time - do not fill the entire volume with mayonnaise.Before serving sprinkle with freshly ground black pepper if desired.