Bang Bang Chicken with Asian-Style Coleslaw Recipe

Ingredients

• 1 litre chicken stock (4 cups)
• 125 ml Shaoxing wine (½ cup)
• 5 gm ginger, thinly sliced (2cm piece)
• 3 chicken breast fillets (about 250gm each)
• 60 ml rice wine vinegar (¼ cup)
• 1 tbsp caster sugar
• ½ Chinese cabbage, thinly sliced
• 1 carrot, cut into julienne
• 4 spring onions, thinly sliced
• To serve: thinly sliced small red chilli, coriander and crushed toasted peanuts
• Sesame dressing
• 60 ml light soy sauce (¼ cup)
• 3 tbsp Chinese sesame paste (see note)
• 2 tbsp chilli oil
• 1½ tbsp Chinese black vinegar
• 1 tbsp sesame oil
• 1 tbsp finely grated ginger
• 1 tbsp rice wine vinegar
• 1 tsp ground Sichuan pepper