Chicken Salad with Peanuts

Steam chicken breasts in a bamboo steamer or pot about 20 minutes, with the lemongrass added to the water. Then finely chop the chicken and, while still warm, mix it with the peanut butter, coconut milk, lime juice, and salt and cayenne pepper to taste. Cover and let marinate 1 hour.

Meanwhile, peel, halve, and thinly slice the onion.

Wash the cucumber, cut in half lengthwise, and slice thin.

Wash the peppers, cut in half, remove seeds, and dice.

Peel the carrot and julienne.

Rinse leeks well and cut into very thin rings.

Toast the peanuts in a dry pan. Remove from heat and let cool.

Combine the chicken with all remaining ingredients and season to taste.