EDIT: UGH!  I had pictures of both the chicken and the salad, but in my haste to get dinner on the table, they turned out BLURRY and CRAPPY.  No pictures, but as this was very tasty, I promise to make it again. <3

In 2010, Masterchef Australia found its way into my heart.  Unlike its international counterparts (the original UK Masterchef, and the bastardized American version that trades on nothing but drama) and most other cooking shows, I found myself fascinated not only by the top 24 contestants’ cooking skills, but by how they were all nice people.  Unheard of!

One contestant, Alvin, created ‘drunken and bruised,’ a dish of poached chicken in broth with a bruised cucumber and bean salad.  I’ve been dying to make it ever since I saw the judges gush over it, and since today is the first day of the Chinese New Year, I figured I’d give it a try — adding a few more Chinese tricks in while I’m at it.

I don’t have access to things like Malayasian palm sugar or shao hsing wine, so I’ve had to make substitutions.  I’m also all out of my Thai bird chillies until next summer.  Phooey! Recipe follows!
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