1 packet Rangitikei Corn-Fed Free Range Chicken Breast fillets
2 thick slices ginger
2 cloves garlic, halved
½ teaspoon sea salt
2 spring onions, thinly sliced
1 stalk lemongrass, grated on fine microplane
1-2 long red chillies, seeded and finely chopped
small bunch each mint and coriander, chopped
small bunch Thai basil, optional
3 cups finely shredded white cabbage
8 medium kaffir lime leaves, very finely shredded (4 doubles)
1 x 565 gram tin lychees, ripped into pieces
½ cup crisp fried shallots
100 gram roasted cashews, chopped
2 cloves garlic, crushed
2 tablespoons finely chopped coriander root
1 long red chilli, finely chopped (leave in the seeds if you want more heat)
2 tablespoons grated palm sugar
¼ cup fish sauce
¼ cup lime juice
2 teaspoons soy sauce
Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar. Set aside.
Chicken: Place the chicken, ginger, garlic and salt in a medium saucepan and cover with water. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, cover and leave the chicken in the liquid for 30 minutes to finish the cooking process. Remove from the stock and shred into long strips.
Place the chicken in a large bowl with all the ingredients except the fried shallots and cashews, and toss well to combine. Pour over the dressing and add half the cashews and shallots. Gently toss everything together.
To serve: Divide the salad between dishes and top with the remaining cashews and shallots and serve immediately.