Chicken and Cucumber Cold dish
1 whole chicken
½ a cucumber (alternatively use 1 lb of fresh papaya*)
50g YOUNG ginger
50g Spring onions
50g Shitake mushrooms
1 tsp salt
2 tbsp Roasted sesame oil
½ the juice of a medium sized lemon
2 tbsp Sunflower oil
Szechwan pepper to taste
Jelly fish and seaweed are optional additions, adding one or both can be done.
(* if papaya is being used, substitute lime juice in place of lemon juice and replace the salt with 2 tsp of sugar)
- Clean the chicken and place in a large pot. Add in enough water to completely cover the chicken and place on a high heat. Once the chicken has been brought to the boil, lower the heat and simmer for 20-30 minutes or until the chicken is cooked all the way through.
- Take the chicken out of the water (saving the water for making a soup).
- Remove the skin from the chicken and the meat from the bones. Once chicken is shredded, put into a separate bowel. (The bones can be crushed to make a soup, follow later instructions.)
- Slice the spring onions, cucumber, shitake mushrooms and (seaweed) into very fine slices. Mix together with (jelly fish) salt, pepper and sesame oil. Crush the ginger until it almost becomes a paste and add everything to the chicken.
- Separately heat the sunflower oil and Szechwan pepper until slightly heated. Pour on top of salad, sprinkling some coriander to taste.
To make the soup using the left over bones: crush all bones and add to the water that was used to boil the chicken. Add vegetables such as potatoes, mushrooms, water cress, carrots.
