80 gmdried jellyfish (optional; see note), soaked in cold water for 5 minutes400 gm(4¼ cups) thinly sliced Chinese cabbage (about 1/3 cabbage)2 cups(loosely packed) coriander1 cup(loosely packed) each mint, Thai or holy basil and Vietnamese mint To serve:shiso cress (optional)Pickled onion½Spanish onion, thinly sliced60 ml(¼ cup) raw apple cider vinegarFried shallots and garlic4golden shallots, thinly sliced on a mandolin250 ml(1 cup) melted coconut oil6garlic cloves, thinly slicedFish sauce dressing60 ml(¼ cup) fish sauce1½ tbspfinely grated ginger1 tbspunfiltered honey (optional)2garlic cloves, crushed1-2small red chillies, finely choppedJuiceof 2 limes, or to tasteCoconut-poached chicken600 gmskinless chicken thigh fillets400 gmcanned coconut milk1 tbspfish sauce2 tspfinely grated ginger1garlic clove, crushed
For pickled onion, combine onion and vinegar in a bowl and stand until lightly pickled (20 minutes), then drain.
For fried shallots and garlic, place shallots and coconut oil in a small saucepan over medium heat, stirring occasionally, until shallots turn golden (3-6 minutes). Remove with a slotted spoon and drain on paper towels. Repeat with garlic (1-2 minutes).
For fish sauce dressing, combine ingredients in a large jar with 60ml water. Shake and set aside.
For coconut-poached chicken, place chicken in a single layer in a saucepan and add remaining ingredients and enough water to just cover (about 125ml). Bring to a simmer over medium heat and cook until chicken is just cooked through (10-12 minutes). Set aside to cool in liquid, then drain and shred.
Rinse jellyfish well under cold running water, then pat dry with paper towels and coarsely chop. Combine cabbage and herbs in a bowl and toss well. Add jellyfish, chicken and fish sauce dressing to taste and toss again. Serve scattered with fried shallots and garlic, pickled onion and shiso cress.
Note Dried jellyfish is available from Asian