Neil Perry's chicken and silken tofu salad

Neil Perry
Poached chicken, cucumber and silken tofu salad.
Poached chicken, cucumber and silken tofu salad. Photo: William Meppem

I just love these elements together – the creamy chicken with the jelly-like tofu and the fiery, vinegary sauce topping it off. Just add crunchy cucumber and a vibrant hit of coriander and you have the perfect salad. If you're short of time, buy a half roast chook and shred that, skin and all, into the salad. The texture will be changed, but it'll still taste delicious. Serve with rice as part of a shared meal.

Ingredients

1 chicken breast

150ml Shaoxing wine

40g sea salt

3cm knob ginger, bruised

3 garlic cloves, smashed

4 spring onions, bruised

For the dressing

3 tbsp Chinkiang black vinegar

2 tbsp light soy sauce

1 tbsp caster sugar

40ml chilli oil

1 tbsp finely grated ginger

2 tsp garlic, finely grated

1 spring onion, finely sliced

For the salad

1 cucumber

300g silken tofu, drained and cut into 8 squares

½ bunch coriander, leaves picked

Method

1. To cook the chicken, place Shaoxing, sea salt, ginger, garlic and spring onions into a medium, heavy-based saucepan with 2 litres of water and bring to the boil. Add the chicken to the boiling stock, then reduce to a simmer and cook gently for 12 minutes. Take the pan off the heat and leave the chicken to steep in the stock for 18 minutes, then remove from the stock and leave to cool to room temperature.

2. To make the dressing, blend all the ingredients in a small bowl.

3. Cut the cucumber into 4cm lengths, then cut into juliennes.

4. Shred the meat of the chicken breast. Place in a bowl, add the tofu carefully and pour over the dressing liberally. Fold gently with your hand, then transfer to a serving dish and top with the cucumber and coriander. Serve with rice.