Made by Uyen Luu, food writer and supper-club owner, London
Serves 2-3
INGREDIENTS
Pickle:
1 red onion
3 tbsp cider vinegar
1 tbsp caster sugar
Pinch of salt and pepper
Salad:
3 chicken thighs
2 carrots
1 kohlrabi
2 tbsp cider vinegar
10 sprigs hot mint
Small handful of coriander
Crushed peanuts
Dressing:
2 birds-eye chillies, de-seeded and finely chopped
1 clove garlic, finely chopped
1.5 tbsp sugar
2 tbsp cider vinegar
2 tbsp premium quality fish sauce (Three Crabs brand)
3 tbsp crushed/blended salted roasted peanuts
Prawn crackers to serve
METHOD
Cook chicken thighs in a pot with a lid with 1 litre of fresh cold water, cook for about 30 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.
Peel and julienne the carrots and kohlrabi and place in a salad bowl. Then mix in 2tbsp cider vinegar and 1tbsp sugar to slightly pickle.
Chop the herbs and leave in a separate bowl.
Mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness. Add more chillies for more spice.
When the chicken is cooked, leave to rest for 5 to 10 minutes. De-bone the meat and tear along the grain. Add this to the bowl of carrot and kohlrabi with the pickled onion (discard the vinegar juice). Add the dressing and the chopped herbs. Mix well together.
Garnish with a few sprigs of coriander and mints and a sprinkle of peanuts. Serve with prawn crackers.