The Whole Chicken: 100 Easy but Innovative Ways to Cook from Beak to Tail by Carl Clarke

Author:Carl Clarke
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2020-10-08T00:00:00+00:00

LETTUCE CUPS WITH CHICKEN, MANDARIN, GINGER AND SESAME

SERVES 4 (MAKES 4 CUPS EACH)

250 g (9 oz) Chinese (Napa) cabbage, shredded

100 g (3½ oz) red cabbage, finely shredded

50 g (2 oz) bean sprouts

500 g (1 lb 2 oz) leftover roast chicken leg, shredded (Cold Sesame Chicken Noodles)

handful of coriander (cilantro), leaves torn

handful of Thai basil, leaves torn

handful of fresh mint, leaves torn

50 g (2 oz) wakame seaweed (optional)

12 spring onions (scallions), finely sliced

295 g (10½ oz) tin mandarin segments, drained

1 head baby gem or English butter lettuce, leaves separated

FOR THE GINGER AND SESAME DRESSING

60 g (2 oz) pickled ginger, chopped

2⅔ tablespoons rice vinegar

2 tablespoons honey

2 tablespoons caster (superfine) sugar

1 tablespoon sesame oil

1 tablespoon soy sauce

¼ teaspoon Chinese five-spice powder

salt and ground white pepper

TO GARNISH (OPTIONAL)

200 ml (7 fl oz/¾ cup) rapeseed (canola) oil

handful of uncooked flat white rice noodles, broken into pieces

3 tablespoons roasted peanuts, crushed

1 tablespoon toasted black sesame seeds

There’s something beautiful and enticing about canned mandarins and it’s one of the few canned fruits that really work for me. This is a fun recipe to make and reminds me of one of those 1970s old-school cookbooks with the brown pictures. It is light and refreshing and a dish that’s meant to be eaten with your hands, so ideal for a drinks party or to just plonk down on the table and eat with a group of friends. The lettuce cups are filled with the delicious, vibrant, fresh crunchy salad with fragrant herbs. The dressing can be used with just about any slaw you fancy for future creations.

To make the dressing, blend all the ingredients together in a food processor.

To make the crispy noodles for the garnish, heat the oil in a small saucepan to 180°C (350°F), or until a cube of bread dropped in sizzles in 30 seconds. Drop in the broken noodles and cook for 1 minute, until puffed up. Drain and set aside.

To build the lettuce cups, mix both cabbages, the bean sprouts, chicken, torn herbs, seaweed, spring onions and mandarin segments together in a large bowl. Add plenty of dressing and mix until everything is coated. Arrange 4 baby gem outer leaves or butter lettuce leaves on a plate, pile on the salad mix, then garnish with the crispy noodles, crushed peanuts and black sesame seeds.

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