 |
| Soy Steamed Chicken with Roasted Peanut and Cucumber Salad |
Serves 4-6
Soy Steamed Chicken with Roasted Peanut and Cucumber Salad ingredients: 4 boneless Waitoa Free Range Chicken breasts. 1 clove garlic, sliced. 1 onion, sliced. sea salt and freshly ground pepper. Salad: 1 mango, peeled and roughly chopped. 2 spring onions, thinly sliced. 1/2 cup sliced water chestnuts. 1 cos lettuce, thinly sliced. 1 avocado, peeled and sliced. 2 cups cooked, crispy noodles. 2 handfuls watercress. Dressing: 1/2 cup roasted cashew nuts. 1/4 cup sweet chilli sauce. 1 clove garlic, crushed. 1 tablespoon kecap manis. 1 tablespoon fish sauce. 1 teaspoon sesame oil. 1/2 cup chopped coriander. zest and juice 1 lime
Soy Steamed Chicken with Roasted Peanut and Cucumber Salad recipe: Chicken: Put the Waitoa Free Range Chicken breasts, garlic and onion in a large saucepan, adding enough cold water to cover the chicken. Season generously. Bring to the boil then take off the heat and leave the chicken, uncovered, to cool in the stock to finish the cooking process. Cover and refrigerate in the stock f not using immediately
Dressing: Put all the ingredients in a food processor and process until the nuts are finely chopped
Salad: Remove the chicken from the stock and shred or slice thinly. Place in a large bowl with the mango, spring onions, water chestnuts and cos lettuce. Add half the dressing and toss to coat. Add the avocado, noodles and watercress and gently toss again. Transfer to a serving platter and serve the remaining dressing separately. By then, the Soy Steamed Chicken is ready
