For the salad
- 1 tsp Sichuan peppercorn
- 1 large cucumber, peeled, deseeded and cut into matchsticks
- 2 large carrots, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 bunch spring onion, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp sesame oil
- juice ½ lime
The same shape, but smaller than…
- handful chopped coriander
For the chicken
- 1kg pack chicken drumsticks and thighs
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp Chinese five-spice powder
For the sauce
- 140g chunky peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 100ml low-sodium soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp granulated sugar
- 2 red chillies, deseeded and finely chopped
Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.