1 .5kg of whole corn-fed, free-range, organic chicken
400g of sugar snap peas, thinly sliced lengthways
10 radishes, thinly sliced
10 Vietnamese coriander sprigs, leaves picked (or Thai basil, mint or coriander), roughly snipped
A small handful of coriander, roughly chopped
A handful of roughly chopped pistachios
Seeds of ½ a pomegranate (optional)
4 round shallots, sliced as thinly as possible
3 tbsp of cider vinegar
1 tbsp of caster (superfine) sugar
A pinch of sea salt & freshly ground black pepper
5 tbsp of crushed pistachios
3 bird’s eye chillies, de-seeded and finely chopped
1 garlic clove, finely chopped
3 tbsp of maple syrup
5 tbsp of lime juice (from about 2 -3 limes)
5 tbsp of fish sauce
Step 1Fill a very large saucepan with 3l of boiling water, season with salt and add the chicken. Reduce to a simmer, cover and poach for 60-80 minutes (depending on the size of your chicken) until the juices run clear when you pierce the thickest part of the thigh and the chicken is cooked all the way through. When the chicken is cooked, leave to cool.
Step 2Meanwhile, reserve some pistachios to garnish, then mix together all the remaining dressing ingredients in a screw-top jar and shake well. Taste for the balance of sweet, sour, salty and heat and adjust as necessary.
Step 3To make the shallot pickle, mix the shallots with the vinegar, sugar and a pinch of salt and pepper in a small bowl. Set aside for about 20 minutes. Mix the radishes, sugar snap peas and any other vegetables you’re using in a large salad bowl. Add the Vietnamese coriander.
Step 4Once cool, tear off the chicken along the grain and season with pepper. Add this to the salad bowl along with the pickled shallots and its juices.
Step 5When ready to serve, toss the salad together with the dressing. Garnish with the coriander, pistachios and pomegranate seeds. Serve the salad with the prawn crackers.