Servings: 6

Poached Chicken: subheading: Poached Chicken:
1x 1.5kg chicken 1x 1.5kg chicken
50g ginger, sliced 50g ginger, sliced
1 small onion, sliced 1 small onion, sliced
1 tbsp salt 1 tbsp salt
2 litres water 2 litres water
 
Salad: subheading: Salad:
1/2 chinese cabbage ½ chinese cabbage
2 carrots, juilienne 2 carrots, juilienne
2 cucumbers, juilienne 2 cucumbers, juilienne
1 small red onion, thinly sliced 1 small red onion, thinly sliced
2 cups mixed herbs (coriander, vietnamese mint, common mint, perilla), torn 2 cups mixed herbs (coriander, vietnamese mint, common mint, perilla), torn
1 tbsp garlic oil 1 tbsp garlic oil
3 birds eye chillis, finely chopped 3 birds eye chillis, finely chopped
crispy fried shallots crispy fried shallots
peanuts, roasted and crushed peanuts, roasted and crushed
lime, cheeks lime, cheeks
 
Dressing: subheading: Dressing:
¼ cup caster sugar ¼ cup caster sugar
100ml boiling water 100ml boiling water
50ml fish sauce 50ml fish sauce
100ml white vinegar 100ml white vinegar
4 cloves garlic, finely chopped 4 cloves garlic, finely chopped
4 fresh chillies, finely chopped 4 fresh chillies, finely chopped

Wash chicken well, and then place into a large stockpot.
Add ginger, onion, salt and 2 litres of water and bring to the boil over high heat.
Reduce to a simmer and cook for another 15 minutes, skimming the top.
Take off the heat, cover with lid and stand for another 15 minutes.
Remove the chicken and cool on a wire rack. Shred and discard skin and bones.
In a mixing bowl, mix the caster sugar and boiling water and stir to combine until sugar dissolves. Add fish sauce, white vinegar, garlic and chillies.
Mix remaining ingredients in a large bowl, add shredded chicken, some dressing and toss well to combine.
Serve into bowl and add additional dressing, fried shallots and peanuts on top with a wedge of lime.