Uyen Luu's chicken salad with sugar snap peas, coriander and shallots - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Uyen Luu’ s chicken salad with sugar snap peas coriander and shallots By You Magazine - July 25, 2021 This classic salad is seen at all celebrations, but don’t let that stop you from enjoying it on a weeknight. You can also use up leftovers from a roast chicken or buy a rotisserie chicken. Uyen Luu SERVES 6-8 FOR THE SALAD 1.5kg whole corn-fed, free-range organic chicken 400g sugar snap peas, thinly sliced lengthways 10 radishes, thinly sliced 10 Vietnamese coriander sprigs, leaves picked and roughly snipped (see tip) Small handful of coriander, roughly chopped Seeds of 1⁄2 pomegranate (optional) FOR THE DRESSING 5 tbsp crushed pistachios 3 bird’s eye chillies, deseeded and finely chopped 1 garlic clove, finely chopped 3 tbsp maple syrup 5 tbsp lime juice (from 2-3 limes) 5 tbsp fish sauce FOR THE SHALLOT PICKLE 4 round shallots, sliced as thinly as possible 3 tbsp cider vinegar 1 tbsp caster sugar Pinch of sea salt and freshly ground black pepper TO SERVE Prawn crackers Fill a saucepan with 3 litres of boiling water, season with salt and add the chicken. Reduce to a simmer, cover and poach for 60-80 minutes (depending on the size of your chicken) until the juices run clear when you pierce the thickest part of the thigh and the chicken is cooked through. Meanwhile, reserve some pistachios to garnish, then mix together all the remaining dressing ingredients in a screw-top jar and shake well. Taste for the balance of sweet, sour, salty and heat and adjust as required. To make the shallot pickle, mix the shallots with the vinegar, sugar and seasoning in a bowl. Set aside for about 20 minutes. Mix the sugar snap peas, radishes and any other vegetables you’re using in a large salad bowl. Add the Vietnamese coriander. When the chicken is cooked, leave to cool. Tear off the meat along the grain and season with pepper. Add this to the salad bowl along with the pickled shallots and their juices. When ready to serve, toss the salad together with the dressing. Garnish with the coriander, pistachios and pomegranate seeds. Serve with the crackers. TIP Vietnamese coriander plants are available to buy online but if you can’t get any, use Thai basil, mint or more coriander instead. The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved