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BANG BANG CHICKEN

Method

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.