Sriracha Chicken Salad

Before chilies, peppercorns were used to make Thai food spicy. Then in the 15th century the Portuguese brought chilies with them from the new world. If you can take the time to toast some peppercorns in a skillet until they begin to smoke, let them cool, then grind them fresh for this dish. Cooking your own chicken is another choice you can make; so many stores have roasted chicken ready it’s hard to resist, especially on those days when you have no time—just keep in mind pre-roasted birds are seasoned and that will alter the final taste—reduce or omit the salt in the dressing to compensate. If pomelos are in season, add 1 cup (175 g) of segments to this salad. Using roasted rice powder to bind excess liquid and add a depth of flavor is a Thai technique I have become enamored with. Simply roast raw sticky rice (jasmine can work) slowly in dry skillet or wok until golden brown cool then grind fine

Serves 4–6
 Preparation time: 15 mins + resting time
 Cooking time: 25 mins

1 whole chicken (about 3–4 lb/1.25–1.5 kg)

½ cup (60 g) thinly sliced red onions, soaked in ice water for 15 minutes, drained well

½ cup (15 g) roughly chopped coriander leaves (cilantro)

¼ head green cabbage, cut into 2–4 wedges

CHILI-LIME DRESSING

2 teaspoons finely grated lime zest

6 tablespoons fresh lime juice

2 tablespoons coarsely ground black peppercorns

1 tablespoon Thai palm sugar or light brown sugar

2 tablespoons fish sauce

1–2 tablespoons Sriracha Chili Sauce (page 35)

2 tablespoons oil

1 tablespoon roasted rice powder (optional)

1 Buy a pre-roasted chicken and pull off the meat into bite-sized strip or poach a chicken in a 2-gallon (8-liter) pot, add enough water to cover the chicken. Bring to a vigorous boil; then lower the heat to simmer. Skim off any impurities that rise to the surface; simmer 15 minutes. Remove the pot from the heat; cover it. Allow it to rest at room temperature for 45 minutes, until the chicken reaches an internal temperature of 165°F (75°C).

2 Carefully lift the chicken from the poaching liquid and plunge it into ice water. Leave in the water for 10 minutes (this stops the cooking and firms up the meat). Pull off the skin and discard. Pull the meat from the breast, thighs, and legs, tearing it into bite-sized strips; set aside 1 lb (500 g) for the salad, save the remaining meat for another use. Transfer to a covered container and reserve in the refrigerator. (Save the poaching liquid (broth) for Thai curries or other recipes!)

3 Prepare the Chili-Lime Dressing by whisking all the ingredients in a large bowl.

4 Toss the onions, chicken, and coriander leaves into the dressing and mix it well. Taste and adjust seasoning with salt, pepper, sugar, and fresh lime juice.

5 Serve the salad in a large bowl or on a plate surrounded with the cabbage wedges, the wedges are meant for snacking on with the salad, adding a refreshing crunchy texture and slightly sweet taste.