5030 · chicken · lowcalorierecipes · rice · salad

NUMBING CHICKEN & CUCUMBER SALAD

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Prep
—
Cook
—
Total
30 min
Calories
590
Protein
51g
Carbs
46g
Fat
23g

Get ready

Ingredients

Ingredients

  • 450 g Chicken Breast
  • 20 g Ginger
  • 2 Spring Onions
  • 1 tsp Msg
  • 1 tbsp Salt

Cook

Method

  1. 2 Whole Cucumbers
  2. 3 Spring Onions
  3. Sauce
  4. 4 Garlic Cloves, Minced
  5. 1 tsp Sichuan Peppercorns
  6. 1 tbsp Sugar
  7. 2 tsp Sesame Oil
  8. 2 tbsp Chinese Black Vinegar
  9. 2 tbsp Soy Sauce
  10. 1 tbsp Dark Soy
  11. 2 tbsp Chilli Oil
  12. 6 tbsp Poaching Liquid
  13. To Serve�Coriander�Sesame Seeds
  14. 200g Cooked Short grain Rice
  15. For the chicken, add the ginger, spring onions, msg and salt to a large pan with enough water to cover the chicken. Bring to a simmer and drop in the chicken. Simmer for 3 minutes before topping with a lid and turning off, leaving to cook in the residual heat for 10 minutes. Remove, rest and either slice or shred.
  16. For the sauce, mix everything together and set aside to chill out.
  17. Slice the cucumber on an angle, then stack them up and slice unto thick strips. On a large platter, scatter the cucumbers on the bottom, top with the sliced chicken and pour over the sauce. Finish with coriander, spring onions and sesame seeds. Serve in the middle of the table alongside some warm rice.