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