Ingredients
700 g | Chicken, in portions, bone in (Main) |
1 | Cucumber, small |
½ tin | Peppercorns, Sichuan |
1 | Carrot, medium |
Sauce
6 Tbsp | Soy sauce |
2 Tbsp | Chilli oil, or 2 tsp chilli flakes |
2 Tbsp | Sesame oil |
4 Tbsp | Sesame paste |
2 Tbsp | Rice vinegar |
2 Tbsp | Sugar |
2 Tbsp | Spring onions, or shallot, finely chopped |
Directions
- Poach the chicken in just-simmering water for about 10 minutes, until cooked. Remove the chicken and cool.
- Debone and skin the chicken. Julienne the meat. Peel the cucumber and carrot and julienne. Lightly toast the peppercorns, then crush.
- Whisk together the sesame seed paste, soy sauce, rice vinegar, sesame seed oil, sugar and chilli oil or chilli flakes.
- To serve, arrange the cucumber and half of the carrot on a serving platter. Place the chicken on top.
- Sprinkle with the peppercorns. Drizzle with the sauce. Garnish with the remaining carrot and spring onion or shallot.