Description
Packed with hearty Asian flavours, this salad has everything from protein to flavour. The crackling spicy chilli oil makes this lip smacking!
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Ingredients
For Poached Chicken
3CupsWater
1Bayleaf
½InchGinger
1 – 2Star Anise
½TeaspoonPepper Corns
½TeaspoonCoriander Seeds
1TeaspoonLime Juice
1TeaspoonSalt
2Chicken Boneless Breasts, Approx. 275 Gms
For Salad
2Cucumbers, Diagonally Cut And Sliced
¼CupSkinless, Roasted And Coarsely Crushed Peanuts, Preferably Unsalted
½CupFresh Mint Leaves
½CupFresh Coriander Leaves
2TablespoonChopped Spring Onions
1TablespoonToasted Sesame Seeds
For Spicy Salad Dressing
1TablespoonGarlic
1TablespoonPeanut Butter
1TablespoonLight Soy Sauce
1TeaspoonCrushed Sichuan Peppercorns
1TeaspoonChilli Flakes
1TeaspoonKorean Chilli Powder, Gochugaru, Sub With Regular Chilli Powder
¼TeaspoonSalt
1TeaspoonHoney
2TablespoonCooking Oil, I Like Using Groundnut Oil But Canola, Rice Bran, Sunflower All Work
2TeaspoonVinegar
Instructions
For Poached Chicken
- Add all the aromatics and chicken breasts to a pot of boiling water to poach the chicken. Once the water starts simmering, immediately turn off the flame and cover and let the chicken sit for 20-25 minutes till it’s cooked.
- Remove the chicken from the poaching liquid and let it rest for 10 minutes before shredding it. Reserve the poaching liquid for later. (see notes 1 and 2)
Spicy Salad Dressing
- In a medium bowl, add garlic, sichuan peppercorns, chilli flakes, korean chilli powder, half the sesame seeds, salt & mix.
- Heat cooking oil in a pan till smoking hot and pour it over the garlic spice mix. Instant chilli oil is ready!
Add peanut butter, light soy sauce, honey and spring onions and give it a good mix. If the dressing feels too thick, use a tablespoon or so of the reserved poaching liquid to thin it out.
Assembling the salad
- This salad is assembled in layers. In a large platter, place cucumber slices and add shredded chicken on top.
- Add crushed peanuts, spring onions, mint & coriander leaves and top it with sesame seeds.
Pour the spicy chilli oil dressing on top. You can either serve it as is or toss it.
