Sichuan chicken with pickled ginger and cucumber

Ingredients

1 cucumber, seeded and thinly sliced
1 tsp salt
1 tbsp mirin
¼ cup rice vinegar
1 tsp sesame oil
3 cm piece ginger, peeled and cut into thin strips
1 tbsp Sichuan pepper, crushed
2 tsp cornflour
4 Lilydale chicken breasts
1 tbsp olive oil
Rice noodles, to serve

Method

1. Place the cucumber into a colander or large sieve. Sprinkle over the salt, and mix through. Set aside for 15 minutes. In a bowl, mix together the mirin, vinegar, 2 tablespoons of water, oil and ginger.

2. Combine the pepper and cornflour on a plate. Coat the chicken breasts in the pepper mixture.

3. Heat oil in a frying pan over medium heat and cook the chicken until golden and just cooked through, about 2-3 minutes each side. Serve the chicken with the pickled ginger and cucumber, spoon dressing over chicken. Serve with rice noodles.

Serves 4