Antony
Worrall
Thompson
–
Fairtrade
Bang-Bang
chicken
Serves: 6
Ingredients:
1 poached 1.5kg (3lb 5oz)
chicken
2 cucumbers, peeled, seeded and cut in thin strips,
julienne
6 cloves garlic, peeled and lightly smashed
1 bunch coriander, leaves and stalks only
175g /6oz smooth peanut butter
4 tablespoons light soy sauce
2 tablespoons runny honey
1 teaspoon chilli oil
1 tablespoon Japanese rice vinegar
1 teaspoon dry sherry
55g/ 2oz chopped salted Fairtrade peanuts
Lime wedge
Method:
Remove skin from the chicken. Shred the chicken with a knife or pull it
apart with two forks. Set aside.
Blend the garlic in a food processor until finely chopped, add the
coriander and blend again until fairly smooth. Add the peanut
butter, soy sauce, honey, chilli oil, vinegar and sherry and blend
until smooth. adding a little water if too thick. Fold in the chopped
peanuts.
Place a little cucumber julienne on a rectangular plate, then top with
the chicken, dribble with the peanut sauce, do not smoother it. Garnish
with extra coriander leaves and serve with a lime wedge.
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