How to make Szechuan beaten chicken

• Bring 1 litre/13⁄4pt water to a rolling boil in a wok or a large heavy saucepan. Add the chicken quarters, reduce the heat, cover and poach for 30–35 minutes.

• Remove the chicken from the wok or pan, and immerse in a bowl of cold water for at least 1 hour to cool, ready for shredding.

• Remove the chicken pieces from the bowl, drain and pat dry with kitchen paper. Take the meat off the bones. On a flat work surface, pound the chicken with a rolling pin, then tear the meat into shreds using two forks. Mix the chicken with the cucumber, and arrange in a serving dish.

• To serve, mix together all the sauce ingredients until thoroughly combined, and pour over the chicken and cucumber in the serving dish.

Note Sesame oil is very pungent and strong-tasting, so a little of it goes a long way. Use sparingly, adding just a very little at a time, when creaming with the peanut butter, so that it does not overpower the other flavours. You should not need more than a teaspoon or so.