Shredded Pullet, Jellyfish & Pomelo Salad by Victor Liong

Serves

4-6

Prep

45 mins

Cooking

30 mins

With the Lunar New Year taking place in the Australian summer, there is no better way to enjoy the flavour of pullet than in this festive salad – textural, flavourful and auspicious.

Ingredients

  • 1 x Salt Baked Fook Wong Pullet (Ready-to-Cook) SHOP NOW
  • White carrots, peeled
  • 1 x telegraph cucumber, peeled and deseeded
  • 1 x daikon radish, peeled
  • spring onions, white part only
  • 1 x Pomelo, peeled and fruit separated from pith
  • 1 piece of ginger, peeled

Salad dressing

  • 25 gm Rice vinegar
  • 40 gm Caster sugar
  • 200 gm water
  • 25 gm Kombu extract
  • 125 gm Soy sauce
  • 135 gm White soy
  • 100 gm Sesame oil
  • 15 gm Toasted white sesame seeds

Salad

  • Dressed jellyfish (available from Asian supermarkets)
  • Roasted cashew nuts

Method

Step 1: Shredded Pullet

  • Steam the butterflied pullet in a steamer for 30 minutes at 100˚C.
  • Allow to cool slightly, peel off the skin.
  • Shred the pullet meat, and julienne the skin, set aside.

Step 2: Prepare the Garnish

  • Cut all vegetables into a fine julienne. Set aside.

Step 3: Make Salad Dressing

  • Place all ingredients in a bowl and stir to combine, set aside.

Step 4: Prepare the Salad and Serve

  • Place shredded pullet in the centre of the plate.
  • Arrange julienned vegetables, jellyfish and chicken skin around the centre mound of shredded pullet.
  • Sprinkle with sesame seeds.
  • Drizzle over salad dressing and serve.

Enjoy your Shredded Pullet, Jellyfish & Pomelo Salad.

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