Chicken salad with peanut sauce

2 servings


Put the chopped chicken in a large frying pan and pour water over it so that it only covers the meat. Add 1 tablespoon of soy sauce, Chinese "five spice powder" and lemon juice, cover the pan with a lid, bring to a boil and simmer for 20 minutes. At this time, peel the cucumber, cut into straws, salt, put in a colander, cover with a plate with something heavy and leave under press for half an hour to drain the cucumber juice. Remove the fried chicken from the pan with a spoon, allow to cool, then remove the skin, lightly beat the meat with a rolling pin, and then cut it into thin strips. Heat sunflower oil in a pan, lower the sesame seeds there and fry them for 30 seconds. Then add the remaining soy sauce, rice wine or sherry, sliced carrots to the pan, stir and fry for another 2-3 minutes until the carrots are tender, then remove from the heat. Rinse the squeezed cucumber well, dry on a napkin and put in a bowl. Add chopped spring onions, legumes, fried carrots, chicken, juice remaining after roasting carrots and cooking meat, and mix everything thoroughly. Transfer the salad to a small dish, cover and leave to cool for 1 hour, stirring occasionally. Place the chilled salad on a serving dish, pour over the peanut sauce and serve.