Generally, salady dishes do not go with beer because their ingredients, such as tomatoes and vinegar, tend to be acidic. I was introduced to this tasty flavour combination in a number of Northern Chinese restaurants that have popped up in Sydney. Lager is a lovely choice with this one.
Ingredients
- 1 roast chicken or Chinese soy chicken
- 6 spring onions (scallions) thinly sliced
- 2 Lebanese (short) cucumbers halved, seeded and thinly sliced
- 2 teaspoons sichuan peppercorns
- 2 teaspoons sea salt
- ¼ oz/¼ cup (10 g) coriander (cilantro) leaves
Dressing
- 1 teaspoon white sugar
- 2 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chilli oil
How to Make It
- Remove the skin from the chicken and discard. Pick all the meat off the chicken frame and pull it apart into thin strands. Place in a large bowl, along with the spring onion and cucumber.
- Put the peppercorns in a dry frying pan over high heat. Shake the pan until the peppercorns start to smoke and crackle. Remove from the heat and allow to cool. Put the peppercorns and salt in a spice mill or use a mortar and pestle to grind to a rough-looking powder.
- Mix together the dressing ingredients and pour over the chicken. Toss gently to coat. Sprinkle with the peppercorns and salt, to taste. Scatter with the coriander and serve.