A version of this Sichuan dish from ” Good Cooking” by Jill Dupleix.
Ingredients
- 2 plump free range chicken breasts
- 2 slices peeled fresh ginger
- 4 spring onions trimmed
- 1/2 Cucumber peeled
- 1 carrot peeled
- 2 celery stalks
- 1 tsp sesame oil
- 1 tsp rice-wine vinegar
- 1 tsp sasame seeds toasted
Sauce:
- 1 tbsp sesame oil
- 2 tbsps Peanut butter
- 1 tbsp sweet chilli sauce
- 2 tbsps soy sauce
- 2 tsps caster sugar
- 1 tbsp rice-wine vinegar
- 1 small red chilli finely sliced
Servings:
Instructions
- Put the chicken into a pan with 1 tsp salt, the ginger and enough cold water to cover. Finely shred the spring onions and add half to the pan.
- Bring to a simmer and poach gently for 15 minutes. Turn off the heat and leave for 30 minutes, then drain.
- Cut the cucumber, carrot and celery into matchsticks. Finely shred the chicken and combine with the cucumber, carrot , celery and the remaining spring onions.
- Add the sesame oil and vinegar, sea salt and pepper and toss to mix. Arrange in four bowls or platters.
- To make the sauce mix the sesame oil, peanut butter, chilli sauce, soy sauce, sugar, vinegar and sliced chilli until you have a paste. Gradually whisk in up to !00 ml water until runny but still quite thick
- Spoon the sauce over the chicken and vegetables, scatter with toasted sesame seeds and serve.
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