1 litre (4 cups)chicken stock125 ml (½ cup)Shaoxing wine5 gm (2cm piece)ginger, thinly sliced3chicken breast fillets (about 250gm each)60 ml (¼ cup)rice wine vinegar1 tbspcaster sugar½Chinese cabbage, thinly sliced1carrot, cut into julienne4spring onions, thinly slicedTo serve:thinly sliced small red chilli, coriander and crushed toasted peanutsSesame dressing60 ml (¼ cup)light soy sauce3 tbspChinese sesame paste (see note)2 tbspchilli oil1½ tbspChinese black vinegar1 tbspsesame oil1 tbspfinely grated ginger1 tbspcaster sugar1 tbsprice wine vinegar1 tspground Sichuan pepper
Combine stock, Shaoxing wine and ginger in a saucepan, bring to the simmer over medium heat, add chicken breast, reduce heat to low and simmer until chicken is just cooked through (8-10 minutes), remove from stock (reserve stock for another use) and set aside to cool slightly.
Meanwhile, for sesame dressing, whisk ingredients in a small bowl, season to taste and set aside.
Whisk rice wine vinegar and caster sugar in a bowl until sugar dissolves. Combine vegetables in a bowl, add vinegar mixture, toss to combine and set aside.
Coarsely shred chicken breast, toss through coleslaw, drizzle with sesame dressing to taste and serve scattered with chilli, coriander and peanuts, with extra sesame dressing on the side.
Note Chinese sesame paste is available from select Asian grocers. If unavailable, substitute tahini.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.