Name: Festive chicken salad
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 1.8 kilogram chicken; 1 cup (250ml) soy sauce; 1 cup (250ml) water; 1/4 cup (55g) white sugar; 1 teaspoon sesame oil; 1 teaspoon five-spice powder; 2 centimetre (10g) fresh ginger, sliced; 1 clove garlic, crushed; 500 gram broccoli, coarsely chopped; 1 (200g) red capsicum, sliced; 410 gram can baby corn, drained; 3 green onions, sliced; Ginger dressing; 1/3 cup (80ml) peanut oil; 2 teaspoon honey; 2 teaspoon white vinegar; 1 teaspoon soy sauce; 4 centimetre (20g) fresh ginger, grated

Ingredients

1.8 kilogram chicken

1 cup (250ml) soy sauce

1 cup (250ml) water

1/4 cup (55g) white sugar

1 teaspoon sesame oil

1 teaspoon five-spice powder

2 centimetre (10g) fresh ginger, sliced

1 clove garlic, crushed

500 gram broccoli, coarsely chopped

1 (200g) red capsicum, sliced

410 gram can baby corn, drained

3 green onions, sliced

Ginger dressing

1/3 cup (80ml) peanut oil

2 teaspoon honey

2 teaspoon white vinegar

1 teaspoon soy sauce

4 centimetre (20g) fresh ginger, grated

Method

1.Rinse chicken and pat dry with absorbent paper inside and out.

2.Combine sauce, water, sugar, oil, five-spice, ginger and garlic in large saucepan. Add chicken and bring to a boil, uncovered. Reduce heat, cover and simmer, about 40 minutes or until cooked, turning once. Remove from heat; stand chicken in covered saucepan until cold. Drain chicken. Remove meat from bones; slice meat.

3.Boil, steam or microwave broccoli until tender. Drain and rinse under cold water, then drain again.

4.Meanwhile, combine ingredients for ginger dressing in a screw-top jar; shake well.

5.Combine chicken, broccoli, capsicum, corn and onion in large bowl. Pour dressing over salad just before serving.

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