Master the art of spicy cooking with this palate-stimulating spicy chicken salad recipe

675g boneless, skinless chicken breast, cut into chunks
2 slices fresh ginger
2 tsp ground Szechuan peppercorns
2 tsp sugar
2 tsp toasted sesame oil
2 tsp chilli oil (plus more to taste)
4 to 6 tsp soya sauce

Thinly sliced celery (cut on a diagonal)
Julienned spring onion
Torn coriander leaves
Toasted sesame seeds

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1 Place the chicken and ginger into a small saucepan. Cover with cold water and bring to a boil; turn down the heat and simmer for 10 minutes. Meanwhile, prepare an ice water bath in a large bowl and insert a strainer.

2 When the chicken is cooked, strain it and place the strainer in the ice bath to shock the chicken. Once the chicken is cool, drain and place it in a resealable plastic bag. Seal the bag and lightly beat the chicken with a small frying pan; set aside.

3 In a large mixing bowl, whisk together the Szechuan pepper, sugar, sesame oil, chilli oil, and 4 tsp soya sauce. Tear the chicken into bite-sized pieces over the bowl, add your garnishes and toss to combine, adding more soya sauce or chilli oil if desired.

Makes 4 servings