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Place the coriander, ginger, garlic, chillies, onions and chicken in a pan just large enough to hold the chicken. Top up with cold water to cover the chicken, add the salt and cover with a lid.
Bring the water to the boil and reduce the heat to simmer gently for 30 minutes.
Turn off the heat and allow the chicken to cool in its poaching liquor, ideally overnight in the refrigerator. Check it is cooked through BEFORE refrigerating by testing the thigh meat. The juices should run clear.
To make the dressing, blend the peanut butter, soy sauce, honey, garlic, chilli oil and vinegar until smooth. Use water to thin the mixture down to a dressing consistency.
Meanwhile, make the salad. Bring a large pan of salted water to the boil. Add the broccoli florets and cook to blanch for three minutes, then drain and refresh in cold water.
Repeat the blanching process with the peas and asparagus tips, blanching for two minutes only before draining and refreshing in cold water.
Finally blanch the sugar-snaps in the boiling water for one minute only, then drain and refresh in cold water.
Remove the chicken from the pan of liquid (retain the stock as a base for an excellent soup). Take off the meat, discarding the skin. Either cut the meat into chunks or finely shred.
Coat the meat lightly with some of the dressing and set aside.
Separate the lettuce leaves and arrange them with the spinach, rocket and spring onions over the base of a large platter.
Toss the blanched vegetables in the remaining dressing and arrange over the leaves.
Finally scatter the dressed chicken pieces over the vegetables and serve.
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