If you’ve ever brunched on yum cha, you’ve probably eaten gai lan – and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce, This deliciously crunchy vegetable is the perfect accompaniment to our crispy-skinned chicken.
1.Combine salt, pepper, chilli and chicken in a large bowl.
2.Cook chicken, in batches, skin-side down, in a heated oiled large frying pan, about 10 minutes or until browned and crisp. Turn chicken; cook about 5 minutes or until cooked through. Remove from pan; cover to keep warm.
3.Stir-fry gai lan, sauce and oil in same heated pan until
gai lan is wilted.
4.Meanwhile, combine carrot, sprouts, coriander, onion and juice in a small bowl.
5.Serve chicken with gai lan, topped with carrot salad, sprinkled with sesame seeds. Accompany with lime wedges.
Serve with steamed jasmine rice.
To save time, you can use a julienne peeler, or a mandoline or V-slicer with a julienne attachment to cut the carrot into long thin matchsticks.