- Serves: 4
- Cook Time: 40 minutes
- Prep Time:
- Effort: medium
- 4 large chicken breasts
- 1 pinches black pepper
- 300 g fresh tiger prawns, peeled
- 1 tbsp coriander stalks, chopped
- 15 ml fish sauce
- 0.5 red peppers, finely diced
- 600 ml chicken stock
- 15 ml light soy sauce
For the pickled cucumber
- 4 cucumber, de-seeded and cut into batons
- 50 g sea salt
- 125 ml peanut oil
- 4 small dried chillies
- 25 g ginger, peeled and finely shredded
- 4 long red chillies, de-seeded and finely shredded
- 1 tbsp sichuan peppercorns
- 100 ml mirin, (Japanese rice vinegar)
- 60 g palm sugar, or yellow rock sugar
1. Trim the chicken breasts and cut slices in each to create pockets. Season with salt and freshly ground black pepper.
2. Pulse together the prawn, coriander and fish sauce in a blender.
3. Fold in the diced red pepper.
4. Divide the stuffing between the chicken breasts and fill each pocket well. Wrap the chicken breasts individually in food grade plastic wrap.
5. Pour the stock and soy sauce into a saucepan and heat until simmering, and then transfer it to a baking dish. Set the oven to 180C/gas 4. Poach the chicken for 25 minutes. Remove the foil and keep warm.
6. For the pickled cucumbers, sprinkle the cucumber with salt and leave for 30 minutes. Rinse off the salt and pat dry with kitchen paper.
7. For the peppercorns, heat the peanut oil in a pan and add the dried chillies. When they have blackened, scoop out with a slotted spoon.
8. Remove the pan from the heat and then add the ginger, fresh chilli, peppercorns, rice wine vinegar and sugar, and stir well. Leave to cool to room temperature. (This can be left overnight for a better flavour, if desired). Pour over the cucumber.
9. Serve the pickled cucumber with the chicken piled on top.
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