Coconut poached chicken salad

Dressing

• 80 g raw peanuts
• 2 ½ cm piece fresh ginger, peeled
• 2 fresh long red chillies, trimmed and cut into halves
• 2 fresh kaffir lime leaves, torn into pieces
• 60 g fish sauce

Poached chicken

• 800 g coconut milk
• 2 stalks lemongrass, white part only, cut into pieces
• 2 fresh kaffir lime leaves
• 40 g brown sugar
• 40 g freshly squeezed lime juice
• 500 g chicken thigh fillets, cut into quarters

Salad

• 200 g snow peas, trimmed, cut into thin slices
• 100 g fresh bean sprouts
• ¼ Chinese cabbage (wombok) (approx. 170 g), finely sliced
• 2 carrots (approx. 185 g), julienned
• ½ bunch fresh coriander (approx. 15 g), leaves only
• ½ bunch fresh Thai basil (aprox. 15 g), leaves only (see Tips)
• ½ bunch fresh Vietnamese mint (approx. 15 g), leaves only (see Tips)
• 20 g fried shallots