Double Hainanese Chicken & Smashed Cucumber Salad
with Zingy Cherry Tomatoes & Coriander
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Experience a fresh take on a Hawker-style classic with succulent chicken and a zesty smashed cucumber salad. We’ve added carrot ribbons and cherry tomatoes for a pop of colour, all finished with a nutty sprinkle of sesame seeds. It’s a light, fragrant and punchy dish that brings the vibrant flavours of Southeast Asia straight to your dinner table.
Ingredients
660 g
Chicken Thigh
1
Hainanese Paste
2
Cucumber
1
Carrot
1
Snacking Tomatoes
1
Lime
1 packet
Mixed Salad Leaves
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Coriander
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes.
• Remove from heat, then add Hainanese paste and a splash of water, turning chicken to coat.
• Meanwhile, using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
• Using a vegetable peeler, peel carrot into ribbons.
• Halve snacking tomatoes.
• Slice lime into wedges.
• In a large bowl, combine mixed salad leaves, tomatoes, carrot, smashed cucumber, fish sauce & rice vinegar mix (see ingredients), a good squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper.
• Slice chicken.
• Divide smashed cucumber salad between bowls. Top with Hainanese chicken.
• Tear over coriander and garnish with sesame seeds.
• Serve with any remaining lime wedges. Enjoy!
