First make the peanut sauce: in a wok over medium-high, heat the cooking oil, fry the finely diced shallots until soft and translucent for two minutes or so, add the finely chopped garlic and fry for a minute until fragrant, then add the grated ginger, combine, fry for 30 seconds, then reduce the heat to medium.

Add the sesame oil, Chinese sesame paste, chilli oil, natural crunchy peanut butter, fish sauce, and optional tamarind sauce using it, and stir to combine well, as the peanut butter breaks down and softens and a sauce forms. Taste and adjust to your palate. Turn the heat to low or, if the sauce has thickened right up, turn the heat off completely, and set aside to cool.

Poach the chicken breast while the sauce is cooling: lay the chicken breast down in a small pot, pour in just enough water to cover it and add the aromatics (ginger, lemongrass, kaffir lime leaves). Turn on the heat, bring the water to boil then reduce the heat to low to a simmer.

Use a digital kitchen thermometer to check the internal temperature of the chicken breast: when it reaches 74°C (165°F) in the thickest part of the chicken, remove the breast with tongs and set it aside until cool enough to touch.

When the poached chicken breast has cooled, pull it apart using your fingers or two forks.

Assemble the salad on a serving plate: lay out the shredded chicken breast pieces, drizzle 2-3 tablespoons of the peanut sauce over the chicken, sprinkle on the crushed peanuts and sesame seeds, and garnish with fresh coriander sprigs and (optional) slices of red chillies.