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Ingredients
3 Essential Salad Onions
600g pack Essential British Chicken Breast Fillets
2 tbsp shaoxing rice wine
2 cm piece ginger, sliced
1 clove garlic, sliced
3 tbsp Kikkoman Less Salt Soy Sauce
1 tsp toasted sesame oil
1 Essential Cucumber, cut into chunks
¼ tsp Sichuan pepper
¼ tsp dried chilli flakes
300g Essential Iceberg Lettuce
Method
Trim the salad onions and
put the trimmings into a
medium pan with the chicken.
Finely shred the remaining
salad onions and set aside.
Add enough cold water to the
pan to cover the chicken, then
stir in the rice wine, ginger
and garlic. Season. Bring to
the boil and simmer for
10-12 minutes, until the
chicken is cooked through,
the juices run clear and no
pink meat remains. Remove
from the heat and set aside.
When cool, roughly shred
the chicken into a large bowl.
Add 4 tbsp poaching liquor
(discard the rest), the soy
and sesame oil. Stir in the
cucumber, cover and chill
for at least 15 minutes, or
preferably overnight.
Toast the Sichuan pepper,
1/4 tsp sea salt flakes and chilli
flakes in a small, dry frying
pan over a medium heat, until
the peppercorns release their
aroma. Grind in a pestle and
mortar and set aside. Fold the
shredded salad onions and
lettuce into the chicken
and cucumber. Serve topped
with the Sichuan pepper mix.
Cook’s tip
For a spicier kick, add 1 tsp Lee Kum Kee Chiu Chow Chilli Oil to the dressing. You could also add an extra chicken breast fillet to cook it in the broth as above, then cool and chill it to keep it for lunches or sandwiches over the next day or two.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
932kJ/ 221kcals
Fat
5.3g
Saturated Fat
1.2g
Carbohydrates
6.8g
Sugars
6.2g
Fibre
1.2g
Protein
35g
Salt
1.8g
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