RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 1L Massel Salt-Reduced Liquid Chicken stock
• 400gm boneless chicken thighs
• 2 cups wombok, finely shredded
• 1 carrot, mandolined
• 1 small cucumber, thinly sliced
• Coriander to garnish

DRESSING:

• 1 Tbsp. Lee Kum Kee Pure Sesame Oil
• 2 Tbsp. Lee Kum Kee Premium Soy Sauce
• ½ Tbsp. Szechuan peppercorns, toasted & ground
• 1 tbsp Lee Kum Kee Chilli Garlic Sauce
• 2 Tbsp. sesame seeds
• 2 Tbsp. Chinkiang (black) vinegar
• 5 Tbsp. caster sugar
• ½ birdseye chilli, finely slice

METHOD:

• In a medium saucepan bring the chicken stock, up to a boil over medium-high heat. Reduce heat to low and add the chicken thighs. Top up with water to cover the chicken if necessary. Bring back to a simmer and poach for approximately 10 minutes, turning after 5 minutes. Remove from heat and allow to sit in poaching stock for a further 5 minutes. Remove from poaching liquid, check that the chicken is cooked through and set aside to cool. Refrigerate until required.
• In a small bowl lightly whisk together soy sauce, caster sugar and vinegar until sugar has dissolved. Add the sesame oil, chilli oil and ground powder and whisk to combine. Taste and adjust seasoning if necessary.
• Remove chicken from refrigerator and place on a chopping board. Shred the chicken into thin strands.
• Combine the wombok, carrot, cucumber and chicken in a large bowl or serving dish. Toss through sauce, coating evenly. Garnish with fresh coriander.