Poached chicken gado-gado

1.Place roasted peanuts, shallots, spring onion, garlic, lemongrass, shrimp paste, chilli flakes, soy sauce, 2 tablespoon water and sugar into a blender and pulse until smooth. Transfer to a large heavy-based pot and bring to the boil. Cook on high for 2-3 minutes then add the 200ml water and coconut milk. Simmer for 10 minutes then taste and adjust seasoning if necessary. Add lime juice and set aside until ready to assemble dish (or refrigerate for up to 3 days).

2.Bring a pot of water to the boil, toss in the green beans and carrot and blanch for 1 minute to soften. Remove with a slotted spoon then refresh in a bowl of iced water.

3.Add cauliflower florets to the boiling water and cook for 2 minutes to soften. Remove with a slotted spoon and add to the bowl of iced water.

4.Add diced potatoes to pot and cook for 8 minutes or so then drain in a colander and set aside.

5.Drain blanched vegetables in a colander, pat dry with a tea towel then transfer to a large mixing bowl and add the potatoes. Set aside.

6.Meanwhile, place light soy sauce in a small pot and bring to the boil, add the chicken breast and simmer for 10-12 minutes or until thoroughly cooked. Remove with a slotted spoon and place on a tray to cool for a few minutes. Slice and add to vegetable mixture.

7.Add beansprouts, spring onion, cucumber and eggs to mixing bowl. Add enough peanut sauce to coat the salad then transfer to a serving bowl. Garnish with mint, coriander and crispy shallots.