Chicken & cucumber salad with Sichuan pepper

Name: Chicken & cucumber salad with Sichuan pepper
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 Essential Salad Onions; 600 g 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; 300 g Essential Iceberg Lettuce

Sichuan pepper leaves a tingly sensation on the tongue that gives a lovely contrast to the fresh, crunchy iceberg and cucumbers

1 out of 5 stars(2) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Pluscooling and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.