Vietnamese Chicken Salad "Goi Ga"

Ingredients:

• 1 whole chicken (2.3 kg)
• 1/2 large head of white cabbage (from a head weighing approximately 1.4 kg)
• 1/2 small head of red cabbage (from a head weighing approximately 900 g)
• 1 piece fresh ginger (5 cm)
• 2 medium heads of red onions
• Salt and ground black pepper
• 3 tablespoons of table vinegar
• 2 tbsp. l. olive oil
• 1/3 cup sugar
• 6 cloves of garlic
• 6 limes
• 2 red Thai bird's eye peppers
• 1/3 cup Asian fish sauce
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil leaves
• 1/2 cup roasted salted peanuts
• 1/2 cup store-bought fried shallots or onions
• Fried shrimp chips for serving

Preparation:

1. Place the chicken breast-side up in a tall saucepan, ensuring it fits snugly. Fill the pan with cold water to about an inch above the chicken, and bring the water to a boil over medium-high heat.
   
   While the water is boiling, slice the ginger very thinly, peel and quarter the onion. Add the vegetables and a tablespoon of salt to the pan.
   
   When the water begins to boil, reduce the heat and simmer the chicken, skimming and discarding any foam that rises to the surface, for 30 to 35 minutes, or until a candy thermometer inserted between the breast and thigh registers 165°F (74°C). (To check the temperature, carefully lift the chicken out of the hot broth with sturdy kitchen tongs and insert the thermometer between the breast and thigh.)
2. While the chicken is cooking, remove the cores from the white and red cabbage, slice it very thinly into strips (like ribbons), and place the sliced ​​cabbage in a large bowl.
   
   Fill a second large bowl a little more than halfway with equal parts ice and water, then use tongs to transfer the cooked chicken into it. Leave the broth in the pan. Let the chicken sit in the ice water until completely cooled, about 10 minutes.
3. Meanwhile, peel, halve, and thinly slice the remaining onion into half rings and place it in a small bowl. Add vinegar, oil, a teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Using your hands, gently massage the vinegar mixture into the onion until it softens slightly. Let the onion marinate at room temperature for at least 15 minutes or overnight.
4. Pour out the ice water and leave the chicken in the bowl. Remove and discard the skin. Cut the chicken into large pieces along the grain.
   
   Add the chicken bones to the broth and bring it back to a boil. Cook for 30 minutes, skimming off any fat and/or foam from the surface. Strain the broth into a large bowl, discarding any solids. Let this flavorful broth cool completely and reserve for another use. (It can be frozen in an airtight container for up to 3 months.)
5. Prepare the dressing while the broth is cooking: In a small saucepan, cook the sugar and 1/4 cup water over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes. Transfer to a small bowl and let cool slightly.
   
   While the sugar syrup is cooling, finely grate the garlic, halve the limes and squeeze out the juice (you should have about 1/2 cup of juice), and thinly slice the chili pepper. Mix the fish sauce with the cooled syrup, add the garlic, lime juice, and chili pepper.
6. To assemble the saladAdd the chicken, pickled onions (and any remaining liquid), and lime dressing to the bowl with the cabbage. Tear the mint and basil leaves into the bowl and toss gently. Add more fish sauce if needed. Let the salad sit for 15 minutes to allow the flavors to meld. Then transfer it to a large platter. Arrange the peanuts and fried shallots in separate piles next to the salad. Just before serving, gently toss the salad, nuts, and fried shallots with the liquid that has accumulated at the bottom of the dish (this liquid is very flavorful). Serve with fried shrimp chips.