Red Onion Pickle
1 red onion
3 tbsp cider vinegar
1 tbsp caster sugar
pinch of salt and pepper
Whole corn fed free range/ organic chicken
400g sugar snap peas (can also be carrot, kohl rabi, daikon, courgettes, mange tout or a combination of these)
1/4 pomelo (de-skinned, separate segments) (or grapefruit)
10 radish (thinly sliced)
2 tbsp cider vinegar
10 mint sprigs
small handful of coriander
crushed peanuts, cashew or pistachios
3 birds-eye chillies (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1 thumb ginger, (peeled and finely chopped)
3 tbs maple syrup
2 tbs cider vinegar
5 tbs premium quality fish sauce
5 tbs crushed/ blended salted roasted peanuts, cashew or pistachios
Prawn crackers and/ or steamed chicken rice to serve
Poach a whole chicken in a pot with a lid with 3 litres of boiling water, season with salt and cook for about 60 – 70 minutes, until the juices run clear and the chicken is cooked all the way through.
Meanwhile, slice the red onion as thinly as you can and pickle with vinegar, sugar and a pinch of salt and pepper in a bowl, mixing occasionally.
Thinly slice the sugar snap peas lengthways. Slice the radishes into paper thin pieces. Tear pomelo into bite sized pieces and place in a large salad bowl.
Using cooking scissors, cut the mint into 1 cm stops and add to the bowl.
Prepare and mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness. Serve in dipping bowls.
When the chicken is cooked, leave to cool. De-bone and tear off the meat along the grain. Season with salt and pepper. Add this to the bowl of salad with the pickled onion (add the vinegar juice too). When ready to serve, toss the salad together.
Garnish with a few sprigs of coriander and mint and a sprinkle of nuts. Serve with the salad dressing as a dipping sauce, prawn crackers or steamed rice.
You can use the chicken stock to make a delicious chicken rice.
Alternatively, you can also use the dipping sauce to dress the salad.