Back to 4 servings Chicken 2 quart water, about 2 L, for poaching 1 tablespoon kosher salt, Diamond Crystal; use half as much if using table salt 2 skin-on, bone-in chicken breast halves, about 12 to 14 oz (340-400 g) each 2 scallions, ends trimmed 2 inch fresh ginger, about 2 oz (55 g), peeled and smashed Pickled red onion 0.25 cup white vinegar 0.25 cup water 2 tablespoon granulated sugar 0.25 medium red onion, about 2 oz (56 g), thinly sliced Dipping sauce 3 medium garlic cloves, minced 0.5 tablespoon fresh ginger, peeled and minced 2 tablespoon granulated sugar 0.313 cup warm water, about 90 ml 2 tablespoon fish sauce 1 tablespoon fresh lime juice, from about 1 lime 1 bird's eye chile, stemmed and thinly sliced Fried shallots 1.5 cup neutral oil, such as vegetable or canola, for frying 3 medium shallots, about 6 oz (168 g), sliced into thin rounds kosher salt, for seasoning the shallots Salad 2 cup green cabbage, thinly shredded, about 5 oz (135 g) 2 cup purple cabbage, thinly shredded, about 5 oz (135 g) 1 medium carrot, about 70 g, cut into matchsticks 0.5 cup unsalted raw peanuts, about 74 g, skins removed 0.5 cup Vietnamese coriander (rau răm), about 16 g, chopped 0.25 cup perilla (tía tô), about 8 g, chopped
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1 Step 1: Pour the water into a large saucepan and stir in the salt, scallions and ginger. Warm it to 150–180°F (65–80°C), holding it well under a simmer. Lower in the chicken breasts and let them poach gently for about 1 hour. Take a reading in the thickest part of a breast with an instant-read thermometer: the safe internal temperature for poultry is 165°F (74°C), so if the thermometer shows less, keep poaching and recheck. The chicken is done when it hits 165°F (74°C) and the meat is opaque white throughout with clear, not pink, juices.2 Step 2: Set the chicken aside until it is cool enough to touch. Strain the liquid and save it for soup or another dish. Peel off and throw away the skin, then pull the meat into thin shreds with your fingers.3 Step 3: Stir the vinegar, water and sugar together in a non-reactive bowl until the sugar is fully dissolved. Add the sliced red onion and leave it to soak at room temperature for 1 hour.4 Step 4: Grind the garlic and ginger with the sugar in a mortar until a rough paste forms. Mix in the warm water, fish sauce and lime juice, then drop in the sliced chile. Taste the sauce and tweak the sweet, salty and sour notes until balanced.5 Step 5: Warm the oil to 250–275°F (120–135°C). Add the shallot rings and fry, stirring now and then, for 5 to 7 minutes, until deep golden. Lift them out onto a plate lined with paper towels and sprinkle with salt immediately.6 Step 6: Spread the peanuts on a baking sheet and roast at 350°F (180°C) for 10 to 12 minutes, until golden. Let them cool, then chop coarsely.7 Step 7: Roughly an hour ahead of serving, combine the shredded chicken, green cabbage, purple cabbage, carrot and the pickled red onion along with its liquid. Toss well and let it sit so the cabbage wilts a little.8 Step 8: Right before serving, fold in the Vietnamese coriander and perilla. Scatter the fried shallots and chopped peanuts over the top, and bring the dipping sauce to the table in a separate bowl.getsaucepan.com/r/9e6816ce-e136-5eeb-a270-5e8a01f47fb8
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