Vietnamese Crispy Chicken Salad

1. To prepare the chicken, place the garlic and ginger on a grill rack and place under a hot grill to char on all sides. Leave to cool, then peel and roughly chop before putting into a pestle and mortar.

2. Toast the coriander seeds and star anise in a dry frying pan over a medium heat until they become aromatic. Tip into the pestle and mortar and add the chilli, lime zest and coriander. Bash to a paste, then mix in the lime juice and fish sauce.

3. Smear the paste all over the flesh side of the chicken thighs, then arrange on a plate and cover with cling film. Chill for at least 4 hours (or preferably overnight).

4. To cook the chicken, heat a large heavy-based frying pan over a medium heat. Add the sunflower oil to the pan, then place the chicken thighs in it skin-side down. Reduce the heat to very low and cook for 20-30 minutes until the skin is nice and crispy.

5. Don’t touch them while they are cooking or shake the pan, just leave them alone and you will produce the most fantastic crisp skin and succulent flesh.

6. When you can see that the chicken thighs are nicely browned and that the flesh is almost but not quite cooked through. Turn them over and cook for another 5-6 minutes until completely cooked through and tender. Transfer to a carving board and leave to rest for at least 5 and up to 10 minutes.

7. Meanwhile, mix all the dressing ingredients together and put to one side until needed. Put all the ingredients for the salad into a large bowl except the peanuts and toss lightly to combine, then toss to coat in the dressing.

8. To serve, divide the dressed salad onto plates and then quickly carve the chicken into slices and pile on top. Scatter over the peanuts to serve.