Szechuan Chicken Salad

    45 minutes

    Stem lettuce, also called celtuce, is a lettuce variety that grows on a long stem, which is peeled and eaten. If you can't find it, substitute cos lettuce instead.

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    Serves: 1 

    • 1 spring onion, white and green parts separated
    • 1/4 teaspoon Szechuan peppercorns
    • 200g chicken thigh meat
    • 1 (2cm) piece fresh ginger, crushed
    • 25g stem lettuce, peeled and thinly sliced
    • 2 1/2 teaspoons soy sauce
    • 2 tablespoons chicken stock, cold
    • 1 tablespoon sesame oil
    • salt to taste

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Combine the green parts of the spring onion with Szechuan peppercorns (reserve 5 peppercorns for later use) on a chopping board. Finely chop the spring onions and peppercorns together. Set aside.
    2. 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.
    3. Once the chicken has cooled, cut into 5cm x 1/2cm thin slices. Arrange the chicken and sliced lettuce on a serving dish.
    4. In a small bowl, mix together the soy sauce, chicken stock, sesame oil and salt. Add the spring onion and peppercorn mixture. Pour over the chicken and lettuce, toss and serve.

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