Crunchy Bang Bang Chicken Salad

This dish is a tasty little summer supper and the dressing alone here is something I revisit on the regular!

Put the chicken in a deep pan and pour over the stock and enough water to cover. Add the spices & ginger and bring to the boil then reduce to a simmer and cook very gently for 45 minutes. Allow to cool in the liquid until you can handle it easily. Keep the liquid for the next steps.
Mix all the dressing ingredients together with 4 tbsp of the cooking liquid and set aside.
Once the chicken is cool enough to handle, shred the meat from the bones and mix with 100ml of the cooking liquid.
Bash the cucumber lightly with a rolling pin then toss with the carrots and cabbage in a serving bowl. Add the chicken, coriander and dressing and lightly toss then serve scattered with peanuts and crispy tortilla chips.

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

If you make this recipe, be sure to tag your photo #DonalSkehan

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