MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bang Bang Chicken Salad
Categories: Poultry, Greens, Herbs, Vegetables, Chilies
Yield: 5 servings

500 ml (1 pt) fresh chicken stock
30 g (1 oz) fresh ginger;
- chopped
1 ts Sichuan or black
- peppercorns
2 Star anise
1 ts Salt
450 g Skinned chicken breasts
1 sm Cucumber; halved, seeded
100 g (3.6 oz) pak choi leaves;
- fine sliced
1 lg Carrot; julienned
4 Spring onions; in thin
- strips
Handful fresh coriander
- leaves
1 Fresh red chile; seeded,
- fine sliced
2 Limes; in wedges

MMMMM---------------------------SAUCE--------------------------------
150 g (5 oz) crunchy almond or
- peanut butter
1 tb Toasted sesame seed oil
1 tb Soy sauce
1 tb Maple syrup
1 tb Rice wine vinegar
1 cl Garlic; crushed
1/2 ts Fine grated fresh ginger

Put the stock, 30g ginger, peppercorns, star anise and 1
tsp salt in a large pan and bring to a boil. Add the
chicken, reduce the heat a little and simmer for 10
minutes or until cooked. Leave to cool for 20 minutes,
then remove the chicken, drain and cool completely.
Reserve 120ml of the cooking liquid (freeze the rest for
another recipe). Shred the cooled chicken.

In a mixing bowl, combine all the sauce ingredients.
Slowly mix in the reserved cooking liquid, a tablespoon
at a time, until you have a sauce the consistency of
pouring cream. Season to taste.

Peel the cucumber into long thin strips, then cut into
7.5cm lengths. Mix the pak choi, carrot, cucumber,
spring onions, shredded chicken, most of the coriander
leaves and the sauce in a large serving bowl. Serve with
the remaining coriander leaves and red chilli on top,
with lime wedges on the side to squeeze over.

Serves: 4 - 6 diners

RECIPE FROM: https://www.deliciousmagazine.co.uk

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