serves
2-4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 slices ginger
- Salt
- 1 tbsp Shaoxing wine
- 2 chicken breasts
- 1 Lebanese cucumber, thinly sliced
- 2 spring onions, thinly sliced
- ¼ tsp toasted sesame seeds, to serve
For the Sichuan pepper sauce
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp sesame oil
- 1 tsp Sichuan pepper oil
- 1 tbsp chilli crisp oil
- 2 garlic cloves, finely chopped (optional)
Resting time: 20 minutes
Instructions
- Bring 1.5 litres of water to a simmer in a small heavy-based saucepan with the ginger, salt and Shaoxing wine. Place the chicken breasts in the water and cover with a lid. Remove pan from the heat and stand for 20 minutes. The chicken should reach an internal temperature of about 64˚C. Slice or shred the chicken with your fingers into thick shreds and place on top of the cucumber and spring onion on a serving plate.
- While the chicken is cooking, combine the ingredients for the Sichuan pepper sauce in a medium bowl and stir to dissolve the sugar. Spoon the sauce over the chicken and scatter with the sesame seeds to serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
