Chinese-style Chicken Salad

Shredded chicken is served with a tasty peanut sauce.

Ingredients: Serves 4
4 boneless chicken breast portions, about 6 ounces each
4 tablespoons dark soy sauce
pinch of Chinese five-spice powder
a good squeeze of lemon juice
1/2 cucumber, peeled and cut into batons
1 teaspoon salt
3 tablespoons sunflower oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into batons
8 scallions, shredded
3/4 cup bean sprouts

For the sauce:
4 tablespoons crunch peanut butter
2 teaspoons lemon juice
2 teaspoons sesame oil
1/4 teaspoon hot chili powder
1 scallion, finely chopped

1. Put the chicken breast portions into a large pan and just cover with water. Add 1 tablespoon of the soy sauce, the Chinese five-spice powder, and lemon juice. Cover and bring to a boil, then simmer for about 20 minutes.

2. Place the cucumber batons in a colander, sprinkle with the salt, and cover with a weighted plate. Let drain for 30 minutes.

3. Heat the sunflower and sesame oils in a large skillet or wok. Add the sesame seeds, cook for 30 seconds, and then stir in the remaining soy sauce and the sherry. Add the carrots and stir-fry over medium heat for 2 - 3 minutes. Remove and reserve.

4. Remove the chicken from the pan and leave until cool enough to handle. Discard the skins and hit the chicken lightly with a rolling pin to loosen the fibers. Slice in strips and reserve.

5. Rinse the cucumber well, pat dry with paper towels, and place in a bowl. Add the scallions, bean sprouts, cooked carrots, pan juices, and shredded chicken, and mix together. Transfer to a shallow dish. Cover and chill for about 1 hour, turning the mixture in the juices once or twice.

6. To make the sauce, cream the peanut butter with the lemon juice, sesame oil, and chili powder, adding a little hot water to form a paste, then stir in the scallion. Arrange the chicken mixture on a serving dish and serve with the peanut butter sauce.