CHICKEN & NOODLE SALAD WITH SPICY SESAME DRESSING

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

Prawns are lovely in this salad, either as a substitute for the chicken or added with the chicken. The chicken and dressing are also tasty when served with steamed rice instead of noodles.

250 ml (9 fl oz/1 cup) Shaoxing rice wine or dry sherry

3 garlic cloves, sliced

8 cm (3¼ inch) piece fresh ginger, peeled and sliced

½ bunch spring onions (scallions), dark green ends only, plus 2 spring onions, extra

250 g (9 oz) skinless chicken breast fillets (free-range or organic, if possible)

6 iceberg lettuce leaves, shredded

150 g (5½ oz) fresh egg noodles, blanched and refreshed, drained

2 tablespoons chopped coriander (cilantro) leaves

SPICY SESAME DRESSING

1 teaspoon finely chopped fresh ginger

1 teaspoon finely chopped garlic

3 tablespoons thick soy sauce

1 teaspoon sugar

2 teaspoons Chinkiang black vinegar

2 teaspoons sesame sauce

1 teaspoon ground chilli powder

2 tablespoons chilli oil (see note)

Place the Shaoxing, garlic, ginger, spring onion ends and 1 litre (35 fl oz/4 cups) water in a saucepan over high heat and bring to the boil. Add the chicken, reduce the heat and simmer for 2 minutes.

Remove the pan from the heat and allow to stand for 20 minutes, then remove the chicken.

Mix all the dressing ingredients until well incorporated.

Shred the chicken by hand. Shred the white and green parts of the remaining 2 spring onions.

Combine the lettuce, noodles and coriander in a bowl with two-thirds of the dressing. Place the noodle mixture in the middle of a large plate. Top with the chicken and pour over the rest of the dressing. Sprinkle the shredded spring onions over the top.

NOTE: It’s worth going to the effort of making your own chilli oil. Lightly toast 20 seeded dried long red chillies, then grind them in a spice grinder. Heat 500 ml (17 fl oz/2 cups) of vegetable or peanut oil to 155°C (300°F) and pour it on the chilli powder. Leave for 1 hour, then strain.