Directions

To Prep

1. For the dressing, create a coarse paste by using a pestle to pound the garlic, chillies and palm sugar in a mortar. Combine with the fish sauce and lime juice and set aside.

To Cook

1. In a saucepan, place the chicken inside and cover with water. Bring to a boil over medium heat, cover the saucepan and then reduce the heat to low and simmer for 5 mins.
2. Remove the pan from the heat and leave the chicken to rest in the liquid for 40 mins to cook completely.
3. Remove the chicken and drain well, and then shred into thin strips.
4. Meanwhile, in a saucepan, heat up vegetable oil for deep frying. Deep fry the cashews for 1 min or until golden brown. Remove immediately with a mesh skimmer and leave to drain on a paper towel.
5. Place the chicken in a bowl with the spring onion, lemongrass and ¾ each of the ginger, chilli and coriander.
6. Roughly crush 2⁄3 of the cashews, then add to the chicken mixture. Pour over ¾ of the dressing and toss well.
7. Place the salad on a serving plate and garnish with the remaining cashews. Drizzle with a little more salad dressing and scatter with the remainder of the ginger, chilli and coriander. Serve with the remaining dressing in a bowl to the side.