White Cooked Chicken with a Soy and Sichuan Dressing
Serves: 4
INGREDIENTS
CHICKEN
2 spring onions, roughly chopped
5cm thumb of fresh ginger, sliced
3 cloves garlic, halved
2 whole star anise
1 cinnamon stick
3 cups water
1 cup Shaoxing Chinese cooking wine
1 teaspoon sea salt
4 boneless skin-on chicken breasts
TO SERVE
Soy and Sichuan Dressing (see recipe below)
4 baby cucumbers, thinly sliced lengthways
fresh coriander, chopped
roasted peanuts and finely chopped red chilli
METHOD
Place all the ingredients except the chicken in a saucepan large enough to hold the chicken in a single layer. Bring to the boil, then add the chicken. Immediately turn off the heat, cover with a tightfitting lid and leave for 45 minutes to finish cooking. Remove from the stock, cool briefly, then refrigerate until ready to use. Remove the skin before serving. Reserve the stock to make a delicious soup.
TO SERVE: Spoon a little dressing in the base of serving plates. Arrange the sliced chicken and cucumber on top. Scatter over the coriander, chopped peanuts and chilli.
Soy and Sichuan Dressing
2 tablespoons Lee Kum Kee
Premium Soy Sauce
4 teaspoons mirin
1 tablespoon black vinegar
2 cloves garlic, crushed
2 teaspoons toasted black sesame seeds
½ teaspoon Sichuan peppercorns, toasted and finely ground
Stir all the ingredients together in a bowl.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.