Instructions: Line the water pan of a steamer with a double thickness of foil.

Mix together the tea brown sugar and rice and spread out over the foil.

Put the chicken on a plate in the steaming tray (or make one out of foil to fit your steamer leaving a gap between foil and sides so that the vapours penetrate) then assemble the steamer and cover with a lid.

Place over a gentle heat turning on the overhead extractor and smoke for about 10 minutes.

Leave to cool and discard the melted cake of smoking ingredients. Mcanwhile mix together the rice vinegar lime juice caster sugar garlic ml chilli (if using) and stir until the sugar has dissolved; leave to one side.

Next prepare the bang bang dressing. Put the peanut butter in a food processor add the Tabasco and honey then blend.

Slowly add a thread of sesame oil and groundnut oil through the feed tube of the processor continuing until fully homogenised.

Put it in the fridge to chill and finn up. When read to serve remove and discard the chicken skin then slice the meat.

Slice the cucumber and carrots into small batons toss with the vinegar and lime dressing. then add the lettuce spring onions or chives and coriander (if using) and toss again.

Pile into bowls or plates interleaved vzth the slices of chicken.

Sprinkle over any remaining sinegar dressing then dollop with the bang bang dressing and top with sesame seeds.

The chicken for this is smoked over lapsang tea leaves. Its not difficult but if youre pressed for time buy smoked chicken or use regular cooked chicken meat. Bang bang dressing is a delicious Indonesian satay stele sauce.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.