To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat. And place the chicken in an ice bath to stop the chicken from overcooking.
When cooled down pat the chicken dry and remove skin. Pull chicken from bones then toss with sesame oil to keep from drying out. Place in bowl and cover in fridge for later use.
Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat.
To plate spoon salad nicely into a bowl leaving room for chicken in the middle. Top with chicken, drizzle chili sauce over chicken. Top with remaining nuts, and chiffonade of Thai basil.
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Directions
To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat. And place the chicken in an ice bath to stop the chicken from overcooking.
When cooled down pat the chicken dry and remove skin. Pull chicken from bones then toss with sesame oil to keep from drying out. Place in bowl and cover in fridge for later use.
Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat.
To plate spoon salad nicely into a bowl leaving room for chicken in the middle. Top with chicken, drizzle chili sauce over chicken. Top with remaining nuts, and chiffonade of Thai basil.