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    Cold Sesame-Dressed Chicken Salad with Mangetout

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    Cold Sesame-Dressed Chicken Salad with Mangetout

    • Preparation time: 40 minutes
    • Cooking time: 1 hour and 20 minutes for the chicken, plus cooling
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 6

    Ingredients

    • 1.4kg organic or free-range chicken
    • 1 lemon, cut in half
    • 4 slices peeled fresh ginger
    • 2 tbsp roasted sesame oil
    • ½ tbsp soy sauce
    • Salad
    • 300g mangetout
    • 1 cucumber
    • 8 spring onions, sliced
    • Sesame dressing
    • 2.5cm peeled fresh ginger, sliced
    • 6 tbsp roasted sesame oil
    • 3½ tbsp lemon juice
    • 2 tbsp runny honey
    • 2 tbsp soy sauce

    Method

    1. Preheat the oven to 190°C/gas mark 5. Lay two large sheets of greaseproof paper on top of one another in a baking tray. Place the chicken on top and rub it all over with the lemon halves, squeezing out some of the juice as you do so. Stuff both halves into the chicken's cavity. Put the ginger in a garlic press and squeeze to extract its juice. Rub all over the chicken, then place the ginger debris in its cavity. Rub the soy sauce into the bird, followed by the sesame oil. Now draw up the paper around the chicken so that it is encased in a paper bag and staple the paper into a sealed, baggy parcel.
    2. Roast in the centre of the oven for 1 hour 20 minutes. Test that it is cooked by inserting a knife between its leg and thigh. If the juices run clear it is ready. Transfer the chicken to a large bowl, breast-side down, and pour over all the juices captured in its paper bag. Leave to cool then cover and chill until needed.
    3. Mix all the ingredients for the sesame dressing, extracting the ginger juice as above. Set aside. Prepare the cold chicken, discarding the skin, bones and sinews. You can use the carcass to make stock. Pull or cut its flesh into easy-to-eat strips. Toss in half the dressing.
    4. Top and tail the mangetout. Drop into a pan of boiling water for 30 seconds, drain and cool under the cold tap. Pat dry, cut into thin strips and place in large bowl. Peel the cucumber and cut into batons. Mix into the mangetout with the spring onions and chicken and the remaining dressing. Adjust the seasoning, and serve, garnished with sesame seeds if you like.

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