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1
Bring 3 liters of boiling water to a boil in a pot with a lid. Season with salt, add the whole chicken, and cook for about 60 to 70 minutes, until the juices run clear and the chicken is cooked all the way through.
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2
Meanwhile, slice the red onion as thinly as you can and add it to a bowl with 3 tablespoons vinegar, sugar, and a pinch of salt and pepper. Let sit as you prepare the rest of the meal, mixing occasionally.
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3
Thinly slice the sugar snap peas lengthways and place in a large salad bowl. Chop the herbs and add them to the bowl as well.
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4
Prepare and mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty, and spice. Serve in dipping bowls.
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5
When the chicken is cooked, remove from the pot and leave to cool. (Save the stock: You can use it to make a delicious chicken rice.) De-bone and tear off the meat along the grain. Season with salt and pepper. Add this to the bowl of salad with the pickled onion (add the pickling liquid, too). When ready to serve, toss the salad together.
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6
Garnish with a few sprigs of cilantro and mint and a sprinkle of nuts. Serve with the dipping sauce, prawn crackers, and chicken rice. (Alternatively, you can also use the dipping sauce to dress the salad.)
