AT A GLANCE
"The black sesame is striking, a squid-ink velvet black," says McConnell. "Try to source organic black sesame paste, which is widely available in organic and good food stores."
|01||Rinse chicken under cold water, drain and remove excess fat and skin from the cavity and around the neck. Remove the parson’s nose and discard. Place the chicken in a large saucepan, add spring onion, coriander, ginger, peppercorns, ¼ tsp sea salt flakes and enough water to cover the chicken well. Cover and bring to the boil, then reduce heat and simmer gently for 5 minutes. Turn the heat off and leave chicken to stand for 1 hour. Place in a container with enough cooking liquid to cover and refrigerate until chilled (3-4 hours). Remove chicken and pat dry. Remove the breast meat and carve into 1cm-thick slices.|
|02||For black sesame dressing, whisk all the ingredients in a bowl with 20ml of water, adding more if the sauce is too thick.|
|03||For spring onion oil, warm oil in a saucepan over low heat to 70C. Add spring onions and remove from the heat. Leave to cool for 3 minutes, then transfer to a blender and purée at high speed. Refrigerate to cool (1 hour), then strain through a fine sieve.|
|04||To serve, spoon black sesame dressing on a platter, arrange cucumber slices on top, then sliced chicken and season with sea salt flakes. Drizzle spring onion oil around the dish, sprinkle with Sichuan pepper and scatter with leaves.|
Note Black sesame paste is available from select supermarkets, delicatessens and health-food shops. If it's unavailable, substitute tahini thinned with a little water.
2012 CHANNING DAUGHTERS “LONG ISLAND RAMATO” PINOT GRIGIO, NEW YORK. THE WINE’S OILY SKIN-CONTACT TEXTURE COMPLEMENTS THE DELICATE CHICKEN WITH PLENTY OF EXOTIC STONE-FRUIT NOTES TO GO WITH THE SESAME. , suggested by LEANNE ALTMANN