Bang Bang Chicken Salad
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Bang Bang Chicken Salad
Recipe By Michael Weldon
Ingredients
2 large chicken breasts
1 thumb-sized ginger sliced
2 garlic cloves
3 spring onions
1 ltr chicken stock
Chilli Sauce
2 tbs chilli oil
1 tsp toasted Sichuan pepper
1 tsp toasted dried chilli
4 tbs black vinegar
1 tbs caster sugar
2 tbs soy sauce
1 tbs sesame oil
3 tbs toasted sesame seeds
½ cup cooled chicken cooking liquid
1 large cucumber, julienne
3 celery sticks, julienne
¼ Chinese cabbage, shredded
3 spring onions, sliced thinly
Garnish
½ coriander, picked
toasted sesame seeds
Method
In a large pot combine the ginger, garlic, 3 whole spring onions and chicken stock. Bring to the boil. Add the chicken breasts and return to the boil once boiling turn the heat down to low and cover in the lid, simmer for 5 minutes until cooked through.
Turn off the heat and allow to cool to room temperature.
Combine the chilli sauce ingredients in a large bowl and mix together. Taste and adjust the salt or vinegar to your liking.
Once the chicken has cooled place onto a chopping board. With a rolling pin or pestle from your mortar and pestle, and pound bash the chicken until it begins to break up into bite sized threads.
Add the chicken to the vegetables. Pour over the dressing and mix together until evenly coated.
Serve in a bowl at room temperature topped with extra sesame seeds and coriander.
