- 2cm pieces (50g) ginger, thinly sliced
- 4 x 150g small chicken breast fillets (skin on)
- 1 tbs sesame seeds
- 1/2 large telegraph cucumber, peeled, halved lengthways, seeds removed, cut into 5cm matchsticks
- 150g bean sprouts
- 1 bunch spring onions, halved, thinly sliced
- 1/2 bunch mint, leaves picked
- 1/2 bunch coriander, leaves picked
- 60g roasted salted peanuts, finely chopped
- 1/3 cup (80ml) fish sauce
- 2 tbs red wine vinegar
- 2 tbs lime juice
- 2 tbs brown sugar
- 1/2 tsp cornflour
- 1 long red chilli, seeds removed, finely chopped
- 1 garlic clove, finely chopped
- Bring 1 litre (4 cups) water to the boil in a large shallow pan with the ginger. Add chicken and simmer over medium heat for 5 minutes. Remove from heat and cool chicken in liquid for up to 1 hour.
- For dressing, slowly bring fish sauce, vinegar, juice and sugar to the boil in a small pan over low heat. Mix cornflour with 1 teaspoon cold water, stir into the dressing and simmer gently for 1 minute. Remove from the heat, cool, then stir in the chilli and garlic.
- Meanwhile, heat a heavy-based frypan over high heat. Add sesame seeds and toss for a few seconds until lightly golden. Remove from the pan and cool.
- Remove chicken from liquid, discard skin and shred flesh into long strips. Combine chicken with cucumber, sprouts, onion, herbs and sesame seeds in a large serving dish. Drizzle with dressing and top with peanuts. Serve immediately.