Name: Poached chicken and cucumber pickle salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 large chicken stock cubes; 3 chicken breast fillets; 3/4 cup white vinegar; 1/2 cup caster sugar; 1 cucumber, seeded, thinly sliced diagonally; 5 piece fresh ginger, peeled, cut into thin matchsticks; 1/2 chinese cabbage (wombok), thinly shredded; 1 fresh long red chilli, seeded, thinly sliced; 1 bunch coriander, coarsely chopped; 1/2 cup roasted peanuts, chopped, plus 2 tablespoons extra; 2 tablespoon soy sauce

Poached chicken and cucumber pickle salad

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

2 large chicken stock cubes

3 chicken breast fillets

3/4 cup white vinegar

1/2 cup caster sugar

1 cucumber, seeded, thinly sliced diagonally

5 piece fresh ginger, peeled, cut into thin matchsticks

1/2 chinese cabbage (wombok), thinly shredded

1 fresh long red chilli, seeded, thinly sliced

1 bunch coriander, coarsely chopped

1/2 cup roasted peanuts, chopped, plus 2 tablespoons extra

2 tablespoon soy sauce

Method

1.Place crumbled stock cubes and 1 litre (4 cups) water in a medium saucepan over high heat. Bring to the boil. Add chicken. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is just cooked. Cover; remove pan from heat. Cool chicken in poaching liquid for 30 minutes. Remove chicken from liquid; coarsely shred. Set aside.

2.Meanwhile, place vinegar and sugar in a small saucepan over moderate heat. Cook and stir for 2 minutes or until sugar dissolves. Transfer to a medium heatproof bowl. Cool. Add cucumber and ginger. Stir well to combine. Stand for 15 minutes to pickle. Drain, reserving 1/3 cup of the pickling liquid.

3.Combine cabbage, chilli, coriander, peanuts and chicken in a large bowl. Add soy sauce and reserved pickling liquid. Toss to combine. Serve sprinkled with extra nuts.

Reserve chicken poaching liquid to make soups or casseroles.
Note

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