CHICKEN SALAD WITH SUGAR SNAP PEAS, CORIANDER AND SHALLOTS

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.

SERVES 6-8 FOR THE SALAD FOR THE DRESSING

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.

★ Heat a large frying pan or wok, add half the oil and the sea salt, then fry the tofu over a medium heat for 8 minutes on each side until golden. Remove from the heat and lift the tofu on to paper towels to remove excess oil.

★ Put the frying pan back over a medium-high heat, add the remaining oil and brown off the shallot, then add the garlic and fry until golden. Add the tomatoes and keep them still for a couple of minutes to brown, then gently turn.

★ After about 4 minutes, add the mushrooms and broccoli and quickly stir-fry for a couple of minutes. Add the fried tofu, shaoxing wine or mirin and fish sauce, gently stirring for another 2-3 minutes.

★ Garnish with the spring onions and coriander and serve with steamed rice or vermicelli noodles.