Pork and Peanut Soup Recipes

Ingredients :

4-6

1/4 cup

2 tbsp

1 tbsp

1 tbsp

1 tbsp

Dressing

3 tbsp

1 tbsp

1 tsp

3 tbsp

Salad Vegetables

1

2

1

1

1/2 bunch

1/2

Garnish

3 tbsp

1/2 bunch

2 tbsp

boneless chicken breasts

rice wine vinegar

fresh coriander leaves

light soy sauce

raw sugar

sesame seed oil

rice wine vinegar

Japanese horseradish paste

sugar

walnut oil

freshly ground black pepper, to taste

small head cos lettuce

tomatoes, peeled, seeded and cut into 8

red and green capsicum (pepper), each

large carrot, julienned

spring onions, finely diced on the diagonal

telegraph cucumber, peeled and julienned

coriander, mint and basil

chives

sesame seeds, toasted

Cut each chicken breast into three long strips. Place in a glass or ceramic bowl with vinegar, coriander, soy sauce and sugar. Toss to combine. Cover and refrigerate overnight. Heat sesame oil in a wok, stir-fry chicken pieces over high heat until just cooked. Turn out onto a plate, set aside. To prepare the dressing: Combine first four ingredients in a bowl. Whisk in oil until combined. Toss salad vegetables together with half the dressing. Arrange in the centre of each individual plate with a few small cos leaves. Divide chicken strips between the plates, arranging them over the salad. Sprinkle each plate with a little more dressing. Garnish each with fresh herbs and toasted sesame seeds.

Serves 4-6

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