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Sophie Zalokar

GINGER-POACHED SHREDDED CHICKEN, PEANUT & SESAME SALAD WITH SPICED NECTARINES

5 from 1 vote
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Servings: 8 serves
Ingredients Method

Ingredients
  

  • Spiced Nectarines
  • 10 small nectarines halved & stones removed
  • 450 ml apple cider vinegar
  • 375 ml water
  • cup honey
  • 3 tbsp white sugar
  • 1 tsp salt
  • 2 tsp whole allspice
  • 2 tsp black peppercorns
  • 1 tsp cloves
  • 3 cinnamon sticks
  • Ginger-Poached Shredded Chicken
  • 1.6 kg free-range chicken
  • 1 cup rice wine vinegar
  • 10 cloves garlic peeled
  • 180 g sliced fresh ginger
  • ½ cup salt
  • ½ sml Savoy cabbage finely shredded
  • ½ cup unsalted roasted peanuts roughly chopped
  • 1 tsp toasted sesame seeds
  • 1 tbsp fresh dill roughly chopped
  • 8 spiced nectarine halves skins discarded & flesh thickly sliced
  • Dressing
  • ½ cup spiced nectarine syrup
  • 2 tbsp hulled tahini
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • sea salt flakes & freshly cracked black pepper

Method
 

  1. SPICED NECTARINES
  2. Place the nectarine halves in a bowl.
  3. Bring the vinegar, water, honey, sugar, salt and spices to the boil, stirring until the sugar, honey and salt have dissolved.
  4. Pour over the nectarines and cover with a piece of baking paper directly on top. Leave to cool before refrigerating until ready to serve. Best for 2 weeks.
  5. GINGER-POACHED SHREDDED CHICKEN
  6. Place the chicken in a medium-sized stockpot.
  7. Cover with the rice wine vinegar, garlic, fresh ginger, salt and enough water to only just cover the chicken. Bring to a very gentle simmer and cook on low heat for 20 minutes. Turn the heat off and let the chicken sit in the pot until it’s cool enough to handle.
  8. Take the meat off the bones, discarding the skin and bones and shred into bite-sized pieces. Cover and reserve to the side.
  9. Make the dressing by simmering the spiced nectarine syrup in a small saucepan until the volume is reduced by half.
  10. Leave to cool before whisking in the tahini, extra virgin olive oil, lemon juice and seasoning. If needed, adjust with a little water until the consistency of pouring cream.
  11. Toss the shredded chicken with the cabbage, peanuts, half the sesame seeds, half the dill and half the dressing together with a little seasoning.
  12. Serve with the remaining dressing drizzled on the top and garnished with the spiced nectarine slices, remaining peanuts, sesame seeds and dill.

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