Sweet little starter or lunch dish, chicken bang bang recipes abound, all are of Chinese origin.

Ingredients - serves 4

2 chicken breasts, skin removed
1 stick lemon grass, bruised
2 cloves garlic, crushed
4 slices of root ginger, peeled
150ml chicken stock
150ml light soy sauce
small bunch fresh coriander
tobasco sauce - to taste

100g peanut butter - smooth
4 spring onions, sliced
1 small cucumber, seeded & cut into matchsticks
toasted sesame seeds

Method

1 Place the stock, soy, lemon grass, garlic, ginger and coriander(stalks and all) together in a small saucepan and bring to a simmer. immerse the chicken breasts in the poaching liquid and maintain a simmer until cooked - about 15 minutes. Turn off and allow the breasts to cool in the liquor.

2 Once cool, strain the sauce and reserve, and slice the breasts into juicy, diagonal slices. Whisk some of the sauce with the peanut butter to achieve a creamy consistency and add a touch of tobasco to taste. Place a mix of cucumber and spring onion onto 4 plates, dress with a few drops of the poaching liquid, top with slices of chicken and pour over some peanut sauce. Sprinkle with toasted sesame seeds and a few coriander leaves, serve.