Waitaki Braids Pinot Gris

Grower: Waitaki Braids
Grape Variety: Pinot Gris
Style: Crisp and Dry
Country: New Zealand
Appellation: Central Otago
Vintage: 2011/12
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl

Pang-Pang Chicken and Noodle Salad

Cooking Time: 01 hrs 45 mins (approx.)
Number of Servings: 6

INGREDIENTS

1.6kg organic chicken, rinsed, dried
5cm piece ginger, sliced
1 bulb garlic, halved widthwise
2 tablespoons soy sauce
3 Lebanese cucumbers
4 green onions, trimmed
200g snow peas, trimmed
100g bean thread (cellophane) noodles (see note)
1/2 cup coriander leaves
50g roasted cashews, chopped

For Dressing //

3 teaspoons sesame oil
75g (1/4 cup) Chinese sesame paste (see note)
2 teaspoons finely grated ginger
60ml (1/4 cup) soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons black or rice vinegar (see note)
1 clove garlic, finely chopped
1/2 teaspoon Sichuan peppercorns (see note), roasted, ground
1 red bird's-eye chilli, seeded, finely chopped

1. Preheat oven to 200C. Place chicken in a roasting pan and place ginger and garlic in cavity. Tie legs together, brush with soy and add 200ml water to pan.
2. Roast for 1 hour or until juices run clear when the thickest part of the thigh is pierced.
3. Meanwhile, for dressing, whisk 2 teaspoons sesame oil with remaining ingredients and 2 tablespoons water.
4. Using a vegetable peeler or Japanese mandolin, peel cucumbers into thin ribbons, working your way around seed core. Cut onions into 5cm lengths, then shred. Blanch snow peas in boiling water for 1 minute, drain and refresh.
5. Add noodles to same water, remove from heat and soak for 5 minutes. Drain and cool under cold running water. Place noodles in a bowl and toss with remaining sesame oil.
6. Finely shred chicken leg meat and discard skin and bones. Remove breasts with skin intact, then slice thickly.
7. Toss vegetables, shredded chicken, coriander, cashews and three-quarters of the dressing in a bowl.
8. Spoon noodles among bowls, top with chicken salad and slices of breast meat, and serve drizzled with remaining dressing.