Spicy Sichuan Chicken Salad
2 chicken breasts
1 tbsp soy sauce
1 small thumb-sized piece ginger, grated
1 clove of garlic, minced
1 tbsp sunflower oil
4-5 spring onions, finely sliced
1 celery stick, finely sliced
5 shiitake mushrooms, stalks removed and sliced finely
½ cucumber, finely sliced
1 large carrot, finely sliced
1 tsp soy sauce
½ tsp sesame oil
2 tsps lime juice
1 tsp honey
½ tsp ground-roasted Sichuan peppercorns
½ tsp sea salt
½ tsp chilli flakes
This spicy Sichuan chicken salad is light, bright and crisp. To get the best aromatic flavour out of the Sichuan peppercorns, toast them in a hot oven for a few minutes, allow them to cool and grind in a pestle and mortar. Serves two.
1 Toss the chicken in a bowl with the soy sauce, ginger and garlic. Heat the oil over a medium-high heat in a large frying pan and add both chicken breasts. Cook for three to four minutes either side or until cooked through.
2Remove the chicken from the pan, slice thinly and set aside. Place the chicken slices in a large mixing bowl and toss together with the rest of the ingredients, until everything is evenly coated. Serve in high piles and sprinkle with a little extra Sichuan pepper and sea salt.