Very tender shredded chicken, chilled and then dressed in a creamy sesame sauce, served with crunchy cucumber and bean sprouts.
Ingredients
- 2 chicken thighs
- 1/2 à 1 cucumber
- 1 large handful bean sprouts
- 1 étoile star anise
- 1 bay leaf
- 1 tsp Sichuan peppercorns
- 3-4 tranches fresh ginger
- 2 tbsp Chinese sesame paste or tahini
- 2-4 c. à soupe hot water
- 2 tbsp soy sauce
- 2 tbsp black rice vinegar
- 1 à 2 c. à café, plus pour finir Sichuan chili condiment
- 1 tsp minced fresh garlic
- 1 pinch sugar
- 1 pinch salt
- 1 tbsp plum jam
- a little sesame oil
- a dash rice vinegar
- a few leaves fresh herbs
Method
- Place the chicken thighs in a pot of cold water with the star anise, bay leaf, Sichuan peppercorns, and ginger.
- Bring gently to a simmer, then cook for about 30 minutes, without a rolling boil, until the chicken is tender.
- While the chicken cooks, prepare the sauce: loosen the sesame paste with the hot water, then add the soy sauce, black vinegar, garlic, sugar, salt, Sichuan chili condiment, and plum jam.
- Cut the cucumber into matchsticks. Dress the bean sprouts and cucumber at the last minute with a drizzle of sesame oil, a splash of rice vinegar, and a little pepper.
- When the chicken is cooked, cool it in an ice water bath, then shred it by hand or with a fork.
- Toss the chicken generously with the sesame sauce.
- Plate over the crunchy vegetables. Finish with fresh herbs and a little Sichuan condiment. Serve well chilled.
Nutrition
Per serving
- Energy
- 337 kcal
- Protein
- 17.13 g
- Carbohydrate
- 18.44 g
- Fat
- 22.6 g
- Fibre
- 5.63 g
- Calcium
- 59.68 mg
- Iron
- 2.58 mg
- Magnesium
- 28.77 mg
