Step 1

Bring 1 litre (4 cups) water to the boil in a large shallow pan with the ginger. Add chicken and simmer over medium heat for 5 minutes. Remove from heat and cool chicken in liquid for up to 1 hour.

Step 2

For dressing, slowly bring fish sauce, vinegar, juice and sugar to the boil in a small pan over low heat. Mix cornflour with 1 teaspoon cold water, stir into the dressing and simmer gently for 1 minute. Remove from the heat, cool, then stir in the chilli and garlic.

Step 3

Meanwhile, heat a heavy-based frypan over high heat. Add sesame seeds and toss for a few seconds until lightly golden. Remove from the pan and cool.

Step 4

Remove chicken from liquid, discard skin and shred flesh into long strips. Combine chicken with cucumber, sprouts, onion, herbs and sesame seeds in a large serving dish. Drizzle with dressing and top with peanuts. Serve immediately.