Dan Dan Potato Salad
Imagine your all time favourite noodle dish, but in potato salad form. It's going to be great.
30 minutes cook
Serves 4
Ingredients
- 1 tbspSichuan peppercorns
- 200mlchicken stock
- 2 tbspchinkiang vinegar
- 1 tbsp (plus more to taste)dark soy sauce
- 1 tbsphoney
- 3 tbspsmooth peanut butter (or tahini)
- 2 tbsp (or more if you like it HOT)chilli oil
- 3chicken thighs
- 1 tbspflaked sea salt
- 1 kgcooked salad potatoes
- 6chopped scallions
- 6 or so stemstender stem broccoli, cooked
- big handfulroasted peanuts
- some morechilli oil
- a sprinkletoasted black sesame seeds
Dressing:
Salad:
This is one of those dishes you'll be dreaming about for days afterwards. Succulent chicken, pillowy potatoes, a rich spicy dressing and loads of vegetables. We've taken inspiration from Dan Dan noodles here, which is a Sichuan Chinese dish using a hot sesame sauce. Turns out it works just as well with potatoes – thank us later.
Method
Whisk all the ingredients for the dressing together. Feel free to tweak each component to suit your tastebuds. We found blitzing everything apart from the chilli oil then drizzling it on last gave that sexy split sauce effect and made it taste more creamy.
In an oiled skillet, pan fry the chicken thighs skin side down until crisp and golden. Season with salt and flip, cooking them until cooked through. Shred.
Toss everything together. Drizzle with more chilli oil and sprinkle with sesame seeds.
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