This recipe by Jesse Jenkins makes the most of two delicious condiments by White Mausu – peanut and black bean rayu. If you can’t find them on the shelves in your supermarket you can buy them direct from whitemausu.com – where you can also find this recipe and others.
2 cooked chicken breasts
1-2 tbsp mayonnaise
1 tbsp sweet white miso (start with 1/2 if it’s not sweet)
1 tbsp hot peanut rayu
1 tbsp black bean rayu
1/2 lemon juiced
1/2 head of iceberg lettuce, shredded
1/4 head of white cabbage, shredded
4-6 Persian cucumbers thinly sliced / 1 English cucumber
1 tbsp toasted sesame seeds
2 spring onions, thinly sliced
1 handful each of thai basil/coriander/mint – any or all of them if you like!
Crispy onions to taste
Step 1:
Use an electric whisk to shred your cooked chicken (roasted or poached) – sounds bonkers but actually works really well!
Step 2:
Mix the shredded chicken with the rest of the ingredients and the sauce, saving the crispy onions to add just before serving.