Sichuan Style Chilled Bang Bang Chicken & Cucumber Salad

Ingredients:

 

500ml fresh chicken stock

30g fresh ginger, chopped

1 tsp sichuan or black peppercorns

2 star anise

1 tsp salt

450g free-range chicken fillets

1 small cucumber thinly sliced

4 spring onions, cut into thin strips

Handful fresh coriander leaves

For the dressing

5 Tbsp Chanchan mala chilli peanut rayu

1 tbsp toasted sesame seed oil

1 tbsp soy sauce

1 tbsp Honey

1 tbsp chinese black vinegar

1 small garlic clove, crushed

½ tsp finely grated fresh ginger

 

Method:

 

Put the stock, 30g ginger, peppercorns, star anise and 1 tsp salt in a large pan and bring to a boil. Add the chicken, reduce the heat a little and simmer for 10 minutes or until cooked. Leave to cool for 20 minutes, then remove the chicken, drain and cool completely, Shred the cooled chicken with your hand & set a side

Keep about 120ml of the cooking liquid for the dressing

In a mixing bowl, combine all the sauce ingredients. Slowly mix in the reserved cooking liquid set aside

Peel the cucumber into long thin strips, then cut into thin strips

Put the cucumber, spring onions, shredded on a plate and then place the shredded chicken on top most of the coriander leaves slowly spoon drizzle your dressing over the chicken & serve chilled