Serves 4
600g chicken thigh meat, skinless and boneless
2 Tbs soy sauce
2 tsp ginger, chopped
2 tsp sesame oil
2 cloves garlic, sliced
2 cups chicken stock
2 tsp lemon grass, finely chopped
2 carrots
1/2 a telegraph cucumber or 2 Lebanese
1 large beetroot
Dressing
1/4cup soy sauce
1 tsp sesame oil
3 Tsp sesame seeds, toasted
1 red chilli, deseeded and finely sliced
1/2 tsp caster sugar
1/4 tsp white pepper
3 tsp peanut oil
1/3 cup fresh coriander
Fresh limes to serve
1 Put the chicken into a saucepan with the soy, ginger, sesame oil, garlic, stock and lemongrass. 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.
2 Shred, grate or finely slice the peeled, carrots. Repeat with the cucumber, leaving the skin on.
