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1 small bunch coriander
5 slices fresh root ginger, peeled
1 head garlic, halved horizontally
hot dried chillies
1 onion, roughly chopped
1 x 1.6kg (½lb) free-range chicken
1 tsp salt
Salad
15g (4½oz) broccoli florets
85g (oz) fresh or frozen peas
15g (4½oz) asparagus tips
85g (oz) sugar-snap peas
Little Gem lettuces
handfuls baby spinach leaves
handfuls rocket leaves
1 bunch spring onions, tops removed and
thinly sliced.
Peanut soy dressing
tbsp smooth peanut butter
4 tbsp sweet soy sauce
tbsp runny honey
1 level tbsp garlic puree
tsp chilli oil
4 tbsp rice vinegar
6 tbsp water
serves 6
1. Place the coriander, ginger, garlic,
chillies, onion and chicken in a pan
just large enough to hug the chicken.
Top up with cold water to cover the
chicken, add the salt and cover with
a lid. Bring to the boil, then reduce
the heat until the water is just moving
on the surface. Simmer gently for
0 minutes, then turn off the heat
and allow the chicken to cool in its
poaching liquour - ideally overnight in
the refrigerator. Check it is cooked
through.
. Meanwhile, make the salad. Have
ready a large pan of boiling salted
water. Blanch the broccoli florets for
minutes, then drain and refresh in cold
water. Do the same with the peas and
asparagus tips, but for minutes only.
Blanch the sugar-snaps for 1 minute
only, then drain and refresh in cold
water.
. To make the dressing, add the peanut
butter, soy sauce, honey, garlic, chilli
oil, vinegar and water to the blender
jug and press the Mayo button. The
program will stop automatically when it
has finished.
4. Remove the chicken from the pan and
take off the meat, discarding the skin.
Either cut the meat into chunks or
finely shred. Coat the meat lightly with
some of the dressing. Set aside. Retain
the stock as a base for an excellent
soup.
ingredients
method
clean and green chicken salad
