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This dish is a tasty little summer supper and the dressing alone here is something I revisit on the regular!
Put the chicken in a deep pan and pour over the stock and enough water to cover the chicken. Add the star anise, szechuan peppercorns and ginger slices and bring to the boil then reduce to a simmer and cook very gently for 45 minutes. Allow to cool in the liquid until you can handle it easily. Keep the liquid and transfer the chicken to a roasting tray.
Make the dressing by finely slicing the red chilli. Mix together the peanut butter, maple syrup, soy sauce, rice vinegar, sliced chilli, ground szechuan peppercorns and sesame oil along with 4 tablespoons of the cooking liquid and set aside.
Once the chicken is cool enough to handle, shred the meat from the bones and mix with 100ml of the cooking liquid.
Meanwhile, start on the salad ingredients. Peel and deseed the cucumber. Bash the cucumber lightly with a rolling pin and cut into bite size pieces. Peel and julienne the carrot using a knife or julienne peeler. Shred the red cabbage.
Toss the cucumber with the carrots and cabbage in a serving bowl. Add the coriander and dressing and lightly toss.
Serve the salad scattered with the chicken, peanuts and crispy tortilla chips.
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