About this recipe:This is a taste bud tingling Chinese salad. Chicken and lettuce are tossed with a refreshing Sichuan peppercorn dressing. Enjoy as a cold starter or side dish.
1 spring onion, white and green parts separated
1/4 teaspoon Sichuan peppercorns
200g chicken thigh meat
1 (2cm) piece fresh ginger, crushed
25g stem lettuce, peeled and thinly sliced
2 1/2 teaspoons soy sauce
1/8 teaspoon monosodium glutamate (MSG)
2 tablespoons chicken stock, cold
1 tablespoon sesame oil
salt to taste
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Method Prep:25min › Cook:15min › Ready in:40min
Combine the green parts of the spring onion with Sichuan peppercorns (reserve 5 peppercorns for later use) on a chopping board. Finely chop the spring onions and peppercorns together. Set aside.
Blanch the chicken in boiling water, drain and place back into the pot. Add enough water to completely cover the chicken. Add the ginger and reserved peppercorns and cook over high heat for 15-18 minutes or until the chicken juice runs clear. Remove from the pot and let cool. Reserve 2 tablespoons chicken stock.
Once the chicken has cooled, cut into 5x3x0.3cm thin slices. Arrange the chicken and sliced lettuce on a serving dish.
In a small bowl, mix together the soy sauce, MSG, chicken stock, sesame oil and salt. Add the spring onion and peppercorn mixture. Pour over the chicken and lettuce, toss and serve.
Sichuan peppercorns, stem lettuce and monosodium glutamate can be purchased in Chinese/Oriental speciality shops. If stem lettuce is unavailable, use romaine lettuce instead.