• 1 breast of chicken (skinless)
  • six scallions, chopped
  • 1 or 2 baby gem lettuce
  • 1 cucumber
  • peanut oil
  • 2 fiery red chillis
  • 1 tblsp rice wine
  • 1 tsp brown sugar
  • 1 tblsp sesame oil
  • 1 tblsp sesame seeds
  • small piece of fresh ginger
  • peanut butter
  • 60 g bean sprouts
  • 2 carrots (grated)


  • Place the breast of chicken in a pot with water and some of the chopped scallions: allow to poach for about 5 minutes and then drain, refresh and shred the chicken.
  • Heat some peanut oil in a pan and quickly fry the chopped chillis, the seame seeds, sugar. After a minute add the rice wine and a tablespoon of peanut butter. Remove from heat and allow to cool.
  • Make the salad by mixing the rest of the scallions with the grated carrots and beansprouts. Arrange the leaves of little gem on a plate and scatter the other ingredients around this. Top this with the shredded chicken and spoon the sauce over this. Sprinkle with a julienne of cucumber that has been seeded and finally a little more toasted sesame seed.