Chicken Asian Style - Indonesian Flavours Delicious

I was having some friends around for dinner. I was looking for a delicious not too heavy first course. I came across this idea for an Indonesian Style Chicken Salad.
Well that was a huge success so I must share it. It is based on a recipe from Martha Schulman
It would make a wonderful lunch as well

I decided to use a mixture of chicken legs and breasts. My favourite way to poach chicken is the way taught by Jacques Pepin
Basically you develop a lovely full of flavour stock
Add the chicken to the boiling stock, bring back to the boil, simmer for a few minutes, then turn it off and left the chicken sit in the beautiful stock, till it has totally cooled
The chicken is so moist and tasty.
It is the only way, in my opinion.
As the dish was Asian, I decided to poach it in an Asian Flavoured Stock 
So simple. In  this case I used a chicken stock powder as a base.
This worked well, but if you have homemade chicken stock or maybe some stock from the supermarket please use that

Take
Rice bran oil  - 1 tablespoon
Shallot  -1 chopped
Coriander stalks handful
Kaffir lime - 2 leaves
Kaffir lime zest  - 2 tablespoons, Use ordinary limes if Kaffir not available
Chili flakes  - 1/2 tsp
Fish sauce - 1 - 2 tablespoons
Chicken stock powder - 2 tablespoons dissolved in water or chicken stock
Freshly Ground Black Pepper
Grated ginger 1 tablespoon
In a stockpot, over medium heat place the rice bran oil
Add the shallot, sauté till soft, don't brown
Add coriander stalks, kaffir lime leaves, zest
Bring to the boil and simmer for 30 minutes
Strain
You now, have a wonderful, flavourful stock to poach the chicken

Bring the stock back to the boil
Add  4 boneless, skinless chicken breasts simmer for 5 minutes
Turn heat off
Cover and leave to sit in the stock, till cooled to room temperature
Shred about, should get about 4 cups shredded chicken, to the left of the bowl is the Peanut dressing

These quantities serve 4 for dinner, 6 for Lunch or as a first course

For the Salad
Shredded Chicken from 4 chicken breast as above 
Sea Salt
Freshly ground pepper (optional)
1 bunch spring onions, white part and green, thinly sliced
1 carrot grated
¼ cup slivered fresh mint leaves
¼ cup chopped cilantro
1 small red bell pepper, cut in thin strips
1 serrano pepper, finely chopped seeded if desired
2 cups mung bean sprouts or sunflower sprouts
1 Cos lettuce heart, leaves separated, washed and dried¼ cup chopped roasted peanuts
For the Dressing
    ¼ cup freshly squeezed lime juice
    2 teaspoons finely chopped fresh ginger
    1 garlic clove, minced or shallots
    1 tablespoon Southeast Asian fish sauce
    Pinch of cayenne
    2 tablespoons crunchy or smooth natural peanut butter (more to taste)
    ⅓ cup buttermilk
   
Preparation
Place the chicken in a large bowl, and season with salt and pepper. 
Add the white part of the scallions, the mint, cilantro,
red pepper, minced chile pepper and sprouts.
Toss together.

The Dressing
Combine the lime juice, ginger, garlic, fish sauce and
cayenne. 
Stir together.
Add the peanut butter, and combine well. 
Whisk in the buttermilk. 
Taste and adjust seasonings.
Line a platter with the lettuce leaves. 
Toss the chicken mixture with the dressing, and arrange over the lettuce.

Sprinkle the peanuts and the spring onion greens over the top,
and serve.

Table set ready to go