This was a winner. Fresh, crunchy and even better the next day as a leftovers lunch.
Poach a couple of chicken breasts in water ( just covering) with salt, ginger and sliced spring onions. After fifteen minutes turn off heat and leave to cool for 30 minutes. Then discard the poaching liquid.
Cut a cucumber, a carrot and a stalk of celery into matchsticks. A bit of sliced sping onion is nice as well. Shred the chicken and mix with the veggies along with 1 tsp each of sesame oil, rice wine vinegar and toasted sesame seeds.
Top with the sauce ( see below ) and serve.
Sauce - 1 tbsp sesame oil, 2tbsp peanut butter, 1 tbsp sweet chilli, 2tbsp soy, 2tsp castor sugar, 1 tbsp rice wine vinegar 1 small red chilli, finely sliced. Mix all ingredients till you have a paste and then whisk n up to 100ml water until runny but still quite thick.
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