How To Cook Bang Bang Chicken Salad

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2-4
chicken salad prepared

Ingredients

  • 2 free range skinless chicken breasts
  • 400ml light chicken stock
  • 1 nugget fresh ginger, sliced
  • 1 tsp. Sichuan pepper
  • 2 star anise
  • 1 tsp. salt
  • For the salad
  • 1 small cucumber, halved, deseeded & thinly sliced
  • 2 heads pak choi leaves, thinly sliced
  • 4 young carrots cut into thin strips (julienne) or grated
  • 6 spring onions, cut into thin strips
  • Handful fresh coriander leaves
  • 1 red chilli, finely sliced
  • 2 limes, cut into wedges
  • For the sauce
  • 150g crunchy almond butter or peanut butter
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. toasted sesame seed oil
  • 1 tbsp. maple syrup
  • 1 small garlic clove, crushed
  • 1 tsp. finely grated fresh ginger

Method:

  1. Pour the stock, sliced ginger, peppercorns, star anise and salt over the chicken in to a pan and bring to the simmer.
  2. Reduce the heat to low and poach for 10 minutes or until just cooked.
  3. Leave to cool in the stock for 15 minutes, remove the chicken, drain and shred.
  4. Pass and reserve the stock to make the sauce.
  5. In a separate bowl, combine all the sauce ingredients.
  6. Slowly mix in the reserved stock a few drops at a time, until you have a sauce the consistency of pouring cream.
  7. Check seasoning by tasting a small amount and add more seasoning if required.
  8. Mix the pak choi, carrot, cucumber, spring onions, shredded chicken, most of the coriander leaves and the sauce in a large serving bowl.
  9. Serve with the remaining coriander leaves, red chilli & lime wedges on the side to squeeze over.
  10. Add rice noodles or fragrent black rice for a more substantial meal.