Ingredients
Poached Chicken Ingredients
- 3 Cups Water
- 1 Bayleaf
- ½ Inch Ginger
- 1 – 2 Star Anise
- ½ Teaspoon Peppercorns
- ½ Teaspoon Coriander Seeds
- 1 Teaspoon Lime Juice
- 1 Teaspoon Salt
- 2 Chicken Boneless Breasts (Approx. 275 Gms)
Salad Ingredients
- 2 Cucumbers (Diagonally Cut And Sliced)
- ¼ Cup Skinless Roasted And Coarsely Crushed Peanuts (Preferably Unsalted)
- ½ Cup Fresh Mint Leaves
- ½ Cup Fresh Coriander Leaves
- 2 Tablespoons Chopped Spring Onions
- 1 Tablespoon Toasted Sesame Seeds
Spicy Dressing Ingredients
- 1 Tablespoon Garlic (minced)
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Light Soy Sauce
- 1 Teaspoon Crushed Sichuan Peppercorns
- 1 Teaspoon Chilli Flakes
- 1 Teaspoon Korean Chilli Powder (Gochugaru, can substitute with regular chilli powder)
- ¼ Teaspoon Salt
- 1 Teaspoon Honey
- 2 Tablespoons Cooking Oil (Groundnut, Canola, Rice Bran, or Sunflower Oil)
- 2 Teaspoons Vinegar
Instructions
- Poach Chicken: In a pot of boiling water, add bayleaf, ginger, star anise, peppercorns, coriander seeds, lime juice, salt, and the chicken breasts. Once the water comes back to a simmer, immediately turn off the heat, cover the pot, and let the chicken poach gently for 20-25 minutes until fully cooked.
- Rest and Shred Chicken: Remove the chicken breasts from the poaching liquid and let them rest for 10 minutes to retain juices. Then shred the chicken into bite-sized pieces. Reserve the poaching liquid to use later for thinning the dressing if needed.
- Prepare Garlic Spice Mix: In a medium bowl, combine minced garlic, crushed Sichuan peppercorns, chilli flakes, Korean chilli powder, half of the toasted sesame seeds, and salt. Mix thoroughly to combine all the spices.
- Make Instant Chilli Oil: Heat the cooking oil in a pan until it starts to smoke lightly. Carefully pour the hot oil over the garlic spice mix in the bowl. The hot oil will release the flavors and lightly cook the garlic, creating a fragrant chili oil.
- Prepare Dressing Sauce: To the garlic chili oil, add peanut butter, light soy sauce, honey, chopped spring onions, and vinegar. Mix well to create a balanced spicy, sweet, and savory dressing. If the dressing feels too thick, add a tablespoon or so of the reserved poaching liquid to loosen it up to your desired consistency.
- Assemble the Salad: On a large serving platter, arrange the sliced cucumbers evenly as the base. Top the cucumbers with the shredded chicken, spreading it evenly over the surface.
- Add Garnishes: Sprinkle the crushed roasted peanuts, remaining spring onions, fresh mint leaves, coriander leaves, and the rest of the toasted sesame seeds over the salad for texture and freshness.
- Dress and Serve: Drizzle the prepared spicy chili oil dressing generously over the assembled salad. Serve immediately either as is or toss gently to distribute the dressing throughout the salad.
Notes
- Reserve the poaching liquid as it can be used to adjust the dressing’s thickness and adds extra flavor.
- Allowing the chicken to rest after poaching ensures it stays juicy and easy to shred.
- You can substitute Korean chilli powder (Gochugaru) with regular chilli powder if unavailable, but Gochugaru adds a unique smoky flavor.
- Use preferred cooking oil with a high smoke point like groundnut, canola, rice bran, or sunflower oil to avoid burnt flavor in the chilli oil.
- For a nuttier taste, lightly toast the peanuts before crushing if they are not already roasted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
