Crumble the stock cube into a heatproof jug. Pour in 1.2 ltr boiling water and stir to dissolve the stock cube.
Use a veg peeler to peel ribbons from the carrot, turning the carrot as you go till you get down to the
core. Finely slice the core. Finely slice the cabbage. Peel the zest from the lime using a veg peeler. Peel
and grate the garlic and ginger. Peel and finely slice the shallots.
Put half the shallots into a small bowl and set aside. Tip the rest of the shallots and the other prepared
ingredients into a large pan. Pour in the stock. Drop in 2 star anise, ½ tsp of the chilli powder (it’s spicy, so
add less if you like it less spicy) and the peppercorns if you’re using them. Bring the stock to a gentle boil.
Carefully slide in the chicken breasts and pop on a lid. Leave to simmer for 20 mins. Meanwhile, juice
the zested lime into the shallots bowl. Add a pinch of salt and scrunch together. Leave to marinate.
Tip the peanuts into a dry frying pan. Toast for 2 mins. Tip into a tea towel. Fold the tea towel in
half and rub over the peanuts to remove most of the skins. Tip the peanuts back into the dry pan
and toast for a further 2 mins. Roughly chop.
Once the chicken has poached for 20 mins, lift it from the stock and onto a plate. Pour the stock
through a sieve into a jug, pushing the fragrant spices with the back of a spoon to release more
flavour. Discard the contents of the sieve.
Pour the stock back into the pan and keep on a low heat. Using two forks, shred the chicken into
small pieces. Add back to the pan and simmer for 3 mins to warm through.
Add the carrot and cabbage. Simmer for 2 mins to just soften the cabbage. Ladle into warm bowls
and top with the pickled lime shallots and peanuts.