Uyen Luus Chicken Salad with Sugar Snap Peas and Red Onion Pickle

Ingredients

• For the red onion pickle and the chicken salad:
• 1 chicken (preferably whole corn fed free range/organic)
• 1 red onion
• 5 tablespoons cider vinegar, divided
• 1 tablespoon superfine sugar
• 1 pinch each salt and pepper
• 400 grams sugar snap peas (can also be carrot, kohlrabi, daikon, zucchini, mange-tout, or a combination of these)
• 10 hot mint sprigs, plus more for garnishing
• small handful cilantro, plus more for garnishing
• 5 tablespoons crushed peanuts, cashews, or pistachios
• For the dipping sauce:
• 2 bird's eye chiles (de-seeded and finely chopped)
• 1 clove garlic (finely chopped)
• 1 thumb ginger, peeled and finely chopped)
• 3 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 5 tablespoons premium-quality fish sauce
• Prawn crackers and/or steamed chicken rice, to serve

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