This dish is a tasty little summer supper and the dressing alone here is something I revisit on the regular!
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1 small free range chicken
500ml fresh chicken stock
2 star anise
2tsp szechuan peppercorns
3cm piece fresh ginger, peeled and cut into strips
1 large cucumber, peeled and deseeded and cut into bite sized chunks
2 large carrots, julienned
⅓ red cabbage, finely shredded
Large handful of fresh coriander, torn
40g chopped roasted peanuts
200g cantina or tortilla crisps
For the dressing:
4 tbsp crunchy peanut butter
1 tbsp maple syrup
5 tbsp soy sauce
4 tbsp rice vinegar
1 long red chilli, finely sliced
½ tsp ground szechuan peppercorns
2 tbsp toasted sesame oil