This hot and cold salad is a light meal in itself, served with new potatoes or just good bread. It is best prepared in advance so the spices have time to penetrate the chicken. But it then needs only 5 minutes cooking before you eat.
Pull apart the lettuce, put it into a large serving bowl and refrigerate. Slice the chicken breast fillets into thin strips. Put the lemon juice and
Meanwhile, slice the crystallized ginger across thinly and keep on one side. Peel the garlic, cut into thin slices and keep separately from the ginger.
Just before you eat, heat the remaining groundnut oil in a large frying pan over a medium heat. Add the chicken strips with their juices and the sliced garlic. Toss around in the pan for about 5 minutes, until the chicken is just cooked. Then stir in the crystallized ginger and the wine vinegar, toss around for another minute and remove from the heat. Stir in the coriander leaves, spoon the mixture into the bowl of chilled lettuce leaves, toss briefly to mix and serve at once.
© 1997 Josceline Dimbleby. All rights reserved.