Published: by Absolutely Recipes, in the Birds recipes category.

Thai Spicy Chicken, Banana Blossom, and Herb Salad Recipe.

Ingredients:

For the Chicken:
1 bone-in, skin-on chicken breast half
Kosher salt
For the Fried Aromatics:
1/2 cup vegetable, canola, or peanut oil
3 medium European shallots or 6 to 8 Thai shallots, thinly sliced (about 1/2 cup, see note)
4 large cloves standard garlic or 8 to 12 cloves Thai garlic, roughly smashed in a mortar and pestle (about 3 TBSPs, see note)
2 stalks fresh lemongrass, outer leaves removed, pale lower 4 inches only, thinly sliced crosswise (about 1/4 cup, see note)
4 makrut lime leaves, stems discarded, sliced as thinly as possible
1/2 cup raw peanuts
For the Dressing:
4 to 10 Thai chilies, roughly chopped
2 large cloves standard garlic, or 4 to 6 cloves Thai garlic, peeled, roughly chopped
3 TBSPs palm sugar
2 TBSPs Thai fish sauce, plus more to taste
2 TBSPs fresh lime juice from 2 limes, plus more to taste
1 TBSP dried crushed Thai chili powder (or red chili flakes), plus more to taste
For the Salad:
1 banana blossom
1/3 cup roughly chopped fresh cliantro leaves
1/3 cup roughly chopped fresh mint leaves

Recipe Instructions:

For the Chicken: Place chicken in a small saucepan and cover with cold water.
Season well with salt.
Bring to a boil over medium-high heat, cover, and remove from heat.
Let sit until an instant-read thermometer inserted into the deepest part of the chicken registers 145 degrees, about 15 minutes.
Transfer chicken to a bowl and let stand until cool enough to handle.
Discard bones and skin.
Shred meat into 1- to 2-inch pieces and set aside.

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