Recipes
Sichuan chicken salad
500ml (2 cups) chicken stock
6 spring onions, white parts thinly sliced, green tops reserved
3 garlic cloves, crushed
1 long red chilli, split
2 thin slices ginger
2 chicken breasts (about 160g each)
180g soba noodles
1½ tsp sesame oil
150g podded frozen edamame
1 Tbsp each roasted black sesame seeds and white sesame seeds
2 Lebanese cucumbers, seeds removed, cut into long, thin julienne
1 cup coriander, coarsely chopped
BLACK VINEGAR DRESSING 2 Tbsp black vinegar
2 Tbsp soy sauce
½ Tbsp Sichuan peppercorns, toasted and crushed
2 tsp caster sugar
1 Combine stock, spring onion tops, garlic, chilli, ginger and 500ml water in a saucepan just large enough to hold chicken snugly. Bring to a simmer, add chicken, and simmer for 5 minutes, then cover,…
