Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Ingredients for Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

• 6 baby bok choy, separated into leaves

• 2 tablespoons rice vinegar (not seasoned)

• 1 tablespoon soy sauce

• 2 teaspoons hoisin sauce

• 1/2 teaspoons black pepper

• 1/4 teaspoons Chinese five-spice powder

• 60ml vegetable oil

• 2 tablespoons Asian sesame oil

• 2 tablespoons sesame seeds, toasted

• 3 cooked cold-smoked chicken legs (see cooks' note, below), skin discarded and meat finely shredded (725ml )

• 1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks

• 1/2 cup chopped fresh coriander

• 1/2 cup roasted unsalted cashews (70g)

How to make Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.

Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.

Toss together chicken, cucumber, coriander, and 1/3 cup dressing in a bowl.

Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.