Name: Peking chicken salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram chicken breast fillets; 1/2 iceberg lettuce, shredded; 2 carrots, cut into matchsticks; 2 lebanese cucumbers, halved lengthways, thinly sliced; 50 gram snow pea sprouts; 2 green onions, thinly sliced diagonally; 1/2 cup hoisin sauce; 2 1/2 tablespoon rice wine vinegar; 2 tablespoon vegetable or peanut oil; 1 tablespoon sesame seeds, toasted

Peking chicken salad

This delicious recipe brings that classic Peking flavour to tender chicken breast and tosses it in a fresh, tasty salad

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

500 gram chicken breast fillets

1/2 iceberg lettuce, shredded

2 carrots, cut into matchsticks

2 lebanese cucumbers, halved lengthways, thinly sliced

50 gram snow pea sprouts

2 green onions, thinly sliced diagonally

1/2 cup hoisin sauce

2 1/2 tablespoon rice wine vinegar

2 tablespoon vegetable or peanut oil

1 tablespoon sesame seeds, toasted

Method

1.Place chicken in a saucepan over moderate heat. Cover with cold water; bring to the boil. Reduce heat to low; simmer, covered, 7 minutes, or until chicken is almost cooked.

2.Remove from heat; stand, covered, 5 minutes (don’t lift lid). Remove chicken from cooking liquid. When cool enough to handle, slice thinly.

3.Combine chicken, lettuce, carrot, cucumber, sprouts and half the onion in a bowl.

4.Whisk sauce, vinegar and oil in a jug. Pour two-thirds of dressing over chicken mixture; toss to combine.

5.Divide salad among serving plates. Top with remaining onion and dressing. Serve sprinkled with sesame seeds.

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Ingredients

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