White-Poached Chicken with Chinese Cabbage and Peanut Rayu (adapted from Ottolenghi Comfort.)

Ingredients

Chicken and Cabbage

• 4 small boneless, skinless chicken breasts (about 1 lb 5 oz/600g)

• 4 tsp Shaoxing wine

• 10g ginger (peeled and finely grated, about ⅓ oz)

• 2 tsp peanut oil

• 1 large Chinese cabbage (napa or wombok), thinly sliced (about 4½ cups/400g)

• 1 cup (20g) basil leaves, torn

• 6 green onions, finely sliced on the diagonal (about ¾ cup/60g)

• 1–2 limes, cut into wedges, to serve

• Salt

Peanut Rayu

• 1 cup (240ml) peanut oil or other flavorless oil

• 3 tbsp chile flakes (ideally Korean gochugaru, or an equal mix of regular chile flakes and Aleppo pepper flakes)

• Note- I used Italian pepper flakes and this may have been a bit too hot, so maybe 2 tbsp?)

• Scant 1 cup (120g) unsalted roasted peanuts, roughly chopped in a food processor

• 4 large garlic cloves, chopped

• ⅓ cup (35g) sesame seeds

• 2 tbsp soy sauce

• 2 tbsp granulated sugar

• 1 tsp flaked sea salt

Instructions

1. Make the Peanut Rayu:

   • Put the oil and chile flakes into a small pan and place over medium-low heat.

   • When the oil starts simmering, add the peanuts, garlic, and sesame seeds. Cook for 2 minutes, then remove from the heat.

   • Add soy sauce, sugar, and flaked sea salt, then set aside to cool and decant into a sealed jar. (Ideally make a day ahead; it keeps up to 2 weeks in the fridge.)

2. Prepare the Chicken:

   • Half an hour before cooking, remove chicken breasts from the fridge to bring to room temperature.

   • When ready to cook, fill a large pot (with tight-fitting lid) with 6⅓ cups (1½ liters) of water. Bring to a boil over medium-high heat.

   • Once boiling, add chicken breasts, stir quickly, cover with lid, and turn off heat. Let sit, undisturbed, for 1 hour.

   • Strain chicken and discard poaching liquid.

3. Finish the Dish:

   • When the chicken is cool enough to handle, discard the skin and tear chicken into long shreds. Place in a large mixing bowl.

   • Add Shaoxing wine, ginger, peanut oil, and ½ teaspoon salt. Set aside for at least 5 minutes.

   • Just before serving, add sliced cabbage and most of the basil. Toss well to combine.

   • Transfer to a serving plate and spoon peanut rayu on top.

   • Finish with green onions and remaining basil leaves.

   • Serve with lime wedges on the side.

Notes

• The key technique is poaching chicken in just-boiled water at room temperature for 1 hour; ensure the chicken is not cold or it will not cook through properly.

• Peanut rayu adds rich, aromatic flavor and can be used over other dishes like eggs, noodles, or celery.

• Serves 4.