Kitchen HQ Moorish mandarin chicken salad

Moorish mandarin chicken salad

Dish up this modern twist on the tasty ’70s classic

SERVES 4 AS A MAIN Add 2 chicken breasts (skin on, bone in), to a deep saute pan. Add 10g peeled fresh ginger, cut into 4, 1 star anise, 2 kaffir lime leaves, ½ tsp black peppercorns and green tops of 3 spring onions. Slice white part of onions and set aside. Cover chicken with 500ml chicken stock and simmer. Poach until cooked, about 20 mins. Turn off heat, cool. Discard bones, skin and liquid. Break up meat and chill. Dressing: Whisk together 90ml kecap manis, 60ml lime juice, 3 tbsp freshly grated ginger, 2 tbsp sesame seeds, 2 tbsp grapeseed oil, 2 tbsp rice-wine vinegar, 1 tbsp wasabi powder, 1 tbsp five-spice powder, 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tbsp soy sauce, ¾ tsp chilli paste, and chill. Heat 3cm oil to 180°C. Flash-fry 100g cellophane noodles in four batches and drain. Put 400g shredded Chinese cabbage, 150g shredded kale, 175g sliced snow peas, 2-3 segmented mandarins, 85g chopped toasted cashews, 55g reserved onions and chicken in a bowl. Pour dressing over and toss. Add noodles to serve.