The Sesame chicken salad with white pepper Recipe are many variations of chicken salad in Southeast Asia and China. This one originates from China’s Yunnan province, near the borders of Burma, Vietnam, and Laos. Vibrantly flavored with great textures, it bears similarities to dishes from each of these countries with its use of cilantro and chiles. It can be served as a meal in itself with rice or noodles, or as part of a larger Asian meal where it is one of many dishes.
Serves 4–6
Ingredients:
6 celery stalks from the center of the bulb
handful of fresh cilantro, leaves
picked (keep the stems)
1 3⁄4in (4cm) piece of fresh ginger, finely chopped (reserve the peelings for the stock)
6 white peppercorns
3 whole skinless chicken breast
fillets, 1–11⁄4lbs (450–600g)
2 garlic cloves, any green inner shoot removed, finely chopped
2 fresh green chiles, seeded and finely chopped
4 scallions (green onions), finely chopped
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar
1⁄2 teaspoon salt
1 teaspoon sugar
1 teaspoon ground white pepper
2 tablespoons sesame oil
2 tablespoons sesame seeds
Method:
1. Bring a saucepan of water to the boil, and add 2 of the celery stalks, the cilantro stems, the ginger peelings, and 6 white peppercorns. When the stock is boiling, add the chicken breasts and return the boil. Simmer for 5 minutes, using a slotted spoon to skim off any scum that rises to the surface. Cover the pan with a lid, and
remove from the heat. Let stand for 20 minutes—the poached chicken will be perfectly cooked and juicy. After 20 minutes, remove the chicken from the pan and allow to cool. (You can reserve the chicken stock for another use.)
2. Cut the remaining celery into thin slices, then restack and cut into thin matchsticks. Bring a little water to the boil in a small pan, and blanch the celery for 10 seconds, then refresh under cold running water to stop the cooking. Drain and set aside.
3. To make the dressing, mix the garlic, chile, and chopped ginger in a bowl with the scallion, light soy sauce, rice wine vinegar, salt, sugar, and white pepper. Let stand to combine the flavors.
4. Take the poached chicken and pull apart into shreds about 1⁄2in (1cm) wide and 1 1⁄4in (3cm) long. Mix the shredded chicken with the celery and sesame oil. Add the dressing, and leave to stand for 5 minutes.
5. Meanwhile, in a small frying pan over a medium heat, dry-roast the sesame seeds for 3–4 minutes until they pop and turn golden brown. Tear the cilantro leaves into the chicken salad, then sprinkle over the sesame seeds. Toss together and serve.
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| Sesame chicken salad with white pepper Recipe |
