2 cups (500ml) chicken stock
8 slices ginger
2 cloves garlic, sliced
3 x 180g chicken breast fillets, trimmed
1 tablespoon sesame seeds, toasted
Fennel and Apple Slaw:
2 bulbs baby fennel, thinly sliced on a mandolin
1 Granny Smith apple, thinly sliced on a mandolin
1 cup mint leaves
3/4 cup (180ml) buttermilk
2 tablespoons lemon juice
Place the stock, ginger and garlic in a deep frying pan over medium heat and bring to a simmer. Add the chicken and cook for 5 minutes each side. Remove the pan from the heat and allow the chicken to stand for 10 minutes. Remove the chicken from the stock, shred and toss with the sesame seeds and salt.
To make the fennel and apple slaw, combine the fennel, apple and mint. Divide between serving plates and top with the shredded chicken. Combine the buttermilk and lemon juice and spoon over the salad to serve.
From Fresh and Light by Donna Hay, HarperCollins 2014.
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