date:Sep 03, 2013
ntil cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
Place sesame seeds in a small frying pan and cook, tossing, over