Mouth Watering Chicken, A Deli

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Chicken breast (large)		1
Chicken stock		300-400ml
Leek		3cm
Cucumber		5cm
Peanuts		1 tbsp
Chilli oil		2 tbsp (optional)
【Sauce】
Black vinegar		4 tbsp
Light soy sauce		3 tbsp
Sesame oil		3 tbsp
Miso paste		1 tbsp
Ground toasted sesame seeds		2 tbsp
Sugar		2 tbsp
Szechuan peppercorn		1 tbsp
Garlic (grated)		1 tbsp
Ginger (grated)		1 tbsp
Chiu Chou Chilli Oil		2 tbsp (optional)

Method

Cook

30min

The Szechuan peppercorn brings a great burst of flavour to this dish, so does a good chilli oil.

Lightly toast 1 tablespoon of Szechuan peppercorns in a frying pan, wrap in plastic wrap or put in a plastic bag and beat with a rolling pin to crush it and release a scent.

Slice the chicken breast into half so that it can be easily cooked, then put it in a pan with the cold chicken stock and heat over a medium heat. When it starts to boil, turn off the heat and cook on residual heat for 20 minutes.

Slice the cucumber into thin strips. Finely chop the leeks and peanuts.

Put the sauce ingredients in a pan, heat to melt well, and let it cool.

Cut the chicken breast into 7-8 mm thick slices and serve on top of the cucumber.

Pour the sauce from Step 5 over the chicken. Add the chopped leeks and peanuts on top, and pour some chilli oil for a finishing touch if you like.

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