- 4 chicken breasts
- 3cm piece ginger
- 2 cloves garlic
- 35g (1/4 cup) sesame seeds
- 80ml (1/3 cup) mirin (see top tip)
- 60ml (1/4 cup) soy sauce
- 2 teaspoons sesame oil
- 1 1/2 tablespoons peanut oil
- 100g Swiss brown mushrooms
- 150g oyster mushrooms
- 400g green beans
- 150g snow peas
- 1/2 bunch chives
- Step 1Place 2L warm water in a large saucepan. Add chicken and place over high heat. Peel and thinly slice ginger and garlic, add to pan, then season with salt and pepper. Bring to the boil. Reduce heat to medium and bring mixture to a gentle simmer. Cook for 5 minutes or until chicken is cooked through.
- Step 2Meanwhile, to make dressing, place sesame seeds in a large frying pan over medium heat and cook, stirring, for 2 minutes or until light golden. Transfer to a large bowl, reserving pan.
- Step 3Using a slotted spoon, remove chicken and cool for 5 minutes; keep stock in pan at a simmer. Add mirin, soy sauce, sesame oil and 60ml (1/4 cup) stock to sesame seeds.
- Step 4Heat 1 tablespoon peanut oil in reserved pan over high heat. Add Swiss brown mushrooms and cook, tossing, for 4 minutes or until golden. Transfer to a plate. Heat remaining 2 teaspoons peanut oil, add oyster mushrooms, then cook, tossing, for 1 minute or until light golden. Add to plate.
- Step 5Trim beans and snow peas, then, using a bean slicer or knife, thinly slice lengthwise. Add to simmering stock and cook for 30 seconds or until tender. Strain through a fine sieve into a bowl. Reserve stock for another use.
- Step 6Shred chicken, then add to dressing with mushrooms, beans and snow peas. Gently toss to combine.
- Step 7Divide salad among bowls. Cut chives into 2cm lengths. Scatter over to serve.
Top tip: Mirin, from supermarkets, is sweet Japanese rice wine. It’s available in different grades. For best flavour, use Manjo Mirin or other brands of hon mirin (meaning ‘true’ mirin). Other mirin-style condiments, which are sweeter and less complex, can be substituted. Reduce the quantity to 60ml (1/4 cup).
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef