Olivieh

Simmer the chicken, water, stock, thyme, onion, garlic, turmeric, salt and pepper in a covered pot for 30-40 minutes until the chicken is cooked

Shred the chicken and set aside

Remove the aromatics from the chicken broth and add the potatoes

Boil the eggs for 15 minutes and immediately submerge in ice water after boiling

Once the potatoes are cooked, boil the peas and drain when cooked through

Peel the eggs

Mix the mayonnaise, rice vinegar, lemon juice and salt and pepper to taste and set aside

Grate the eggs, potatoes and pickles and mix with the peas, chicken and mayonnaise dressing

Chill for several hours, decorate, serve and enjoy