Bang Bang Chicken Salad
500 ml (17½ fl oz) low-salt chicken stock
120 g (4 oz) skinless chicken breast
1 tsp peanut butter
½ tsp low-salt soy sauce
¼ tsp fish sauce
½ tsp rice vinegar
1-cm (½-in) piece ginger, peeled and
½ red chilli, de-seeded and finely chopped
80 g (2¾ oz) Chinese leaves, shredded
5-cm (2-in) piece cucumber, finely sliced
5 radishes, finely sliced
2 spring onions, finely sliced
1 tsp each mint and coriander, roughly chopped
Begin by bringing the stock to the boil in a small saucepan over a medium heat. Add the chicken breast, lower the heat to a simmer and poach the chicken for 10–15 minutes, until cooked through. Remove from the pan and set aside to cool. Reserve 1 tablespoon of the stock when you remove the chicken.
When the chicken is cool enough to handle, shred into bite-sized pieces.
Toss the chicken with the peanut butter, soy sauce, fish sauce, vinegar, ginger and chilli until coated in the dressing. Add the tablespoon of reserved stock to loosen.
Serve the chicken on a bed of the Chinese leaves, cucumber and radishes and scatter the spring onions and herbs over the top.