Ingredients
• 2 x 200g chicken breasts
• 500ml (2 cups) chicken stock
• 10cm piece ginger
• 4 stalks celery
• 2 eschalots
• 200g snow peas
• 1 tbs sesame seeds
• 1/2 bunch coriander
• 2 tbs Chinese black vinegar (see note)
• 2 tbs light soy sauce
• 1 tsp sesame oil
• 1 tsp caster sugar
• 1 mignonette lettuce (see note)
Method
Place chicken and stock in a saucepan. Thinly slice 5cm from ginger, add to pan, then bring to a simmer over high heat. Reduce heat to low–medium, cover with a lid and cook for 10 minutes or until cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
Place sesame seeds in a small frying pan and cook, tossing, over medium heat for 2 minutes or until golden. Set aside.
Using 2 forks, roughly shred chicken, then add to celery mixture. Pick coriander leaves and add to bowl.
Place vinegar, soy sauce, sesame oil and sugar in a small bowl and whisk until sugar dissolves. Drizzle dressing over chicken mixture and gently toss to combine.
Separate lettuce leaves, discarding outer leaves. Divide among plates, then spoon over chicken mixture. Scatter over sesame seeds to serve.
