Ingredients
To save time, you could cheat and use a prepared rotisserie chicken or even smoked chicken breasts. Roast duck is also nice if available.
Salad
a 5lb free range chicken
6 cups chicken or vegetable stock
3 carrots, peeled and shredded
1 small cabbage, peeled and shredded
3 , mixed bell peppers, cut into strips
1 cup sugar snap peas, diagonally halved
3 Tbsp toasted sesame oil
1/3 c sesame seeds
Sauce
1 c peanut butter
3-4 Tbsp chile sauce
1 inch fresh ginger, peeled and grated
3 Tbsp toasted sesame oil
2 Tbsp extra virgin olive oil
Put the chicken in a large saucepan and cover with the stock. Bring to a boil. Turn down the heat and poach the chicken for about 1 hour, or until the juices run clear when the chicken is tested with a skewer at the thickest part of the leg. Let cool in the stock, them transfer to a cutting board. Using a rolling pin, give the chicken a few good wacks along the breast. This will make it much easier to shred. Shred the meat into a large bowl.
Mix together the carrots, cabbage,bell peppers, and sugar snap peas in four individual bowls. Top with the shredded chicken.
Heat the sesame oil in a small skillet and fry the sesame seeds unti golden.
To make the sauce, put the peanut butter, chile jam, ginger, sesame oil, and olive oil in a saucepan, beat to combine, and heat gently over low heat.
Drizzle some of the sauce over the chicken and scatter with the sesame seeds. Serve immediately, with the remaining sauce alongside.
(recipe from Oils and Vinegars by Liz Franklin)