Pork and Peanut Soup

Ingredients :

4-6 boneless chicken breasts

1/4 cup rice wine vinegar

2 tbsp fresh coriander leaves

1 tbsp light soy sauce

1 tbsp raw sugar

1 tbsp sesame seed oil

Dressing

3 tbsp rice wine vinegar

1 tbsp Japanese horseradish paste

1 tsp sugar

3 tbsp walnut oil

freshly ground black pepper, to taste

Salad Vegetables

1 small head cos lettuce

2 tomatoes, peeled, seeded and cut into 8

1 red and green capsicum (pepper), each

1 large carrot, julienned

1/2 bunch spring onions, finely diced on the diagonal

1/2 telegraph cucumber, peeled and julienned

Garnish

3 tbsp coriander, mint and basil

1/2 bunch chives

2 tbsp sesame seeds, toasted

Method :

Cut each chicken breast into three long strips. Place in a glass or ceramic bowl with vinegar, coriander, soy sauce and sugar. Toss to combine. Cover and refrigerate overnight. Heat sesame oil in a wok, stir-fry chicken pieces over high heat until just cooked. Turn out onto a plate, set aside. To prepare the dressing: Combine first four ingredients in a bowl. Whisk in oil until combined. Toss saladvegetables together with half the dressing. Arrange in the centre of each individual plate with a few small cos leaves. Divide chicken strips between the plates, arranging them over the salad. Sprinkle each plate with a little more dressing. Garnish each with fresh herbs and toasted sesame seeds.

Serves 4-6