Shredded Chicken Salad with Maple Chilli Vinaigrette

1.

Season chicken breast liberally with salt and white pepper, place in vacuum bags with 1 tbsp olive oil, cooked sous-vide using a water bath and thermo circulator at 62 celsius for 1 hour.

2.

When the chicken is ready, place in ice-cold water, and chill completely. When the chicken is cold, tear the chicken breast by hand along the grains into fine shreds.

3.

Toss the chicken with chilli powder, Szechuan peppercorn, pea tendrils, chrysanthemum leaves, Thai basil, black fungi, and leeks. Dress with vinaigrette.