Roast Chestnut and Chicken Salad
Ingredients
1.5 kilo chicken
2 onions, peeled
2 medium carrots, scrubbed
2 stalks celery
1 piece of ginger
1 star anise
1/2 Chinese cabbage
1 bunch garlic chives
handful coriander leaves
handful Vietnamese mint leaves
50 grams bean shoots
6 roast chestnuts, peeled
50 grams roast hazelnuts
Peanut dressing
45 ml peanut oil
45 grams peanut butter
5 grams chestnut honey
70 ml hot water
Method
Boil the chicken in a large pot with vegetables, ginger and star anise
Cool in the stock
Bone the chicken and cut into serving pieces
Shred the cabbage finely, chop chives, pick over corrainder and mint leaves and add the bean shoots.
To make the dressing, combine all the dressing ingredients and shake well.
Add the roasted nuts then toss all together - the nuts, chicken pieces and Asian greens. Arrange on plates and serve.
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