• 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.
    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.

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