Chinese poached chicken with chilli and coriander salad

Chinese poached chicken with chilli and coriander salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 Chicken poached in Chinese stock
2 garlic cloves
4 cm piece fresh root ginger
50ml groundnut oil
1 lime
1 teaspoon sesame oil
50ml light soy sauce
1 teaspoon clear honey
1 large red chilli
2 spring onions
50g roasted, salted peanuts
1 small bunch coriander

Method

  1. Bring the chicken to room temperature. Peel and thinly slice the garlic. Peel the ginger and cut into julienne. Heat the groundnut oil in a small pan, add the garlic and ginger and cook until starting to sizzle (take care as it will burn easily), then remove from the heat and leave to cool.
  2. Pull the skin from the poached chicken and discard it. Pull off the flesh in large pieces and arrange the meat on 4 plates, piled in the centre of each.
  3. Juice the lime. In a medium bowl, mix together the sesame oil, soy sauce, lime juice to taste and honey. Halve, deseed and finely slice the chilli, finely slice the spring onions, roughly chop the peanuts and add these ingredients to the dressing. Stir in the cooled garlic and ginger in oil.
  4. Pick the coriander into sprigs and gently toss them in the dressing. Pile the salad on top of the chicken and drizzle the remaining dressing around the salad.
Tags:
Leiths School of food and wine
cookery course
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