ingredients
serves 4
4 boneless chicken breasts, about 6 ounce each
4 tbsp dark soy sauce
pinch of Chinese five-spice powder
a good squeeze of lemon juice
1/2 cucumber, peeled and cut into matchsticks
1 tsp salt
3 tbsp sunflower oil
2 tbsp sesame oil
1 tbsp sesame seeds
2 tbsp dry sherry
2 carrots, cut into matchsticks
8 scallions, shredded
1 cup beansprouts
For the sauce
4 tbsp crunchy peanut butter
2 tsp lemon juice
2 tsp sesame oil
1/4 tsp hot chilli powder
1 scallion, finely chopped
method
1. Place the chicken portions in a large saucepan and just cover with water. Add 1 tbsp of the soy sauce, the Chinese five-spice powder and lemon juice, cover and bring to the boil, then simmer for about 20 minutes.
2. Meanwhile, place the cucumber matchsticks in a colander, sprinkle with the salt and cover with a plate with a weight on top. Leave to drain for about 30 minutes - set the colander in a bowl or on a deep plate to catch any drips that may fall.
3. Lift out the poached chicken with a slotted spoon and leave until cool enough to handle. Remove and discard the skins and bash the chicken lightly with a rolling pin to loosen the fibres. Slice into thin strips and reserve.
4. Heat the oils in a large skillet or wok. Add the sesame seeds, fry for 30 seconds and then stir in the remaining 3 tbsp soy sauce and the sherry. Add the carrots and stir-fry for about 2 - 3 minutes, until just tender Remove the wok or pan from the heat and reserve until required.
5. Rinse the cucumber well, pat dry with kitchen paper and place in a bowl. Add the scallions, beansprouts, cooked carrots, pan juices and shredded chicken, and mix together. Transfer to a shallow dish. Cover and chill for about 1 hour, turning the mixture in the juices once or twice.
6. For the sauce, cream the peanut butter with the lemon juice, sesame oil and chilli powder, adding a little hot water to form a paste, then stir in the scallion. Arrange the chicken mixture on a serving dish and serve with I the peanut sauce.
