Shredded chicken salad

Babiche Martens

Ingredients

2 Tbsp	Soy sauce
600 g	Free-range boned & skinned chicken thighs (Main)
2 tsp	Ginger, chopped
2 tsp	Sesame oil
2 cloves	Garlic, sliced
2 cups	Chicken stock
2 tsp	Lemongrass, (finely chopped)
2	Carrots, peeled
1 large	Beetroot
½	Telegraph cucumbers, or 2 lebanese

Dressing

¼ cup	Soy sauce
1 tsp	Sesame oil
3 tsp	Sesame seeds, (toasted)
1	Red chilli, (deseeded and finely sliced)
½ tsp	Caster sugar
¼ tsp	White pepper
3 tsp	Peanut oil
⅓ cup	Fresh coriander
1 to serve	Lime

Directions

1. Put the chicken into a saucepan with the soy, ginger, sesame oil, garlic, stock and lemongrass.
2. Cover and bring to a boil then reduce the heat to low and simmer, covered for 10 minutes. Let cool before removing the chicken from the liquid. Shred and set aside.
3. Shred, grate or finely slice the peeled, carrots. Repeat with the cucumber, leaving the skin on.
4. Peel the beetroot and repeat but keep separate.
5. Make the dressing by combining the ingredients. Combine the chicken, carrots and cucumber.
6. Pour the dressing over both the chicken mix and the beetroot. Leave for 15 minutes before plating, being careful adding the beetroot so the colour doesn't bleed through the entire salad. Serve the salad with quartered limes.