Sesame seed sticky chicken salad
PUBLISHED: 17:42 11 March 2014 | UPDATED: 17:42 11 March 2014
At just 27, Lauren Gregg has returned to Café 1885 at Snape Maltings near Aldeburgh in Suffolk as the head chef. ‘I did work here before, under the previous head chef, then left to help a friend for a while with their business. I returned to run the kitchen, so I’ve worked here for almost two years now.’ Although the café has a modest 45 covers, footfall is constant with tourists, concert goers and shoppers. ‘We have a 15 minute deadline we adhere to, so all dishes need to be served within that 15 minute window.’ Lauren’s most popular dishes currently include Pinney’s smoked salmon or Welsh rarebit and a spring salad with an Oriental twist, the recipe for which se shares with us here.
Get the taste
Half a chicken breast
1 tbsp of sesame seeds
1 tbsp of honey
2 tbsp of oyster sauce
1 tsp of ginger syrup
15g of stem ginger
1 tbsp of lime juice
2 garlic cloves
60ml of water
2 tbsp of sesame oil
Salt and pepper
Pour the water into a measuring jug and then add the honey, oyster sauce, ginger syrup, lime juice and stir. Finely slice the ginger and add to the mixture. Crush the garlic into a paste and then add to the liquid mixture and mix well. Allow to rest for at least an hour (for best flavour add the chicken and marinate for half a day before cooking).
Prepare the chicken by cutting very thinly so it can be cooked quickly. Add the sesame oil and chicken into a pre-heated hot wok and toss. Season the chicken with salt and pepper. Cook the chicken for 1 minute.
Add the sauce and toss regularly, ensuring the contents do not burn owing to the sugar content. Once the juice/liquid has reduced, add the sesame seeds and toss again.
Serve with a mixed salad of your choice and drizzle the excess liquid from the pan over the top. Voila! You have a meal in minutes.