2 months ago
16
Inspired by a classic Yunnanese dish known as “ghost chicken”, this delicious tumble of chicken and aromatic herbs doused in soy and fresh citrus juice is precisely what I want on a hot day.
It uses one of my favourite pantry staples, shirataki or konjac noodles, which have a fantastic firm texture and soak up sauces and marinades like nothing else. Available in the supermarket’s Asian section, the noodles are usually sold ready to eat – no boiling required. But give them a good rinse before use to remove the residual flavours of the soaking liquid.
The dish traditionally uses sawtooth coriander, available from Asian grocers, but I’ve substituted the regular kind, which is far easier to find. To make the salad vegan-friendly, swap the chicken for slices of firm tofu.
Ingredients
1 rotisserie chicken, shredded
400g konjac noodles, drained and well rinsed
1 small red onion, sliced thinly
2-3 bird’s eye chillies, sliced thinly (optional but recommended)
1 bunch coriander (about 50g), washed and leaves picked
½ lemon, sliced thinly into half-moons with pith and skin on
GINGER AND LIME DRESSING
1 tbsp ginger, finely grated
3 garlic cloves, finely grated to make 1 tbsp
juice of 1 lime (about 30ml)
⅓ cup light soy sauce
½ tsp sugar
¼ tsp salt
½ cup cold water
Method
Step 1
Start by making the dressing, whisking together the ginger, garlic, lime juice, sugar, salt and water in a bowl with a whisk until the salt and sugar have dissolved. Adjust the flavour balance to taste – it should be fresh, gingery and savoury.
Step 2
To assemble the salad, combine the chicken, noodles and red onion in a large bowl. Add the dressing and set aside for at least 30 minutes to allow the chicken and noodles to soak up the dressing.
Step 3
Just before serving, toss through the coriander, chillies (if using) and sliced lemon.
