Shredded Pullet, Jellyfish & Pomelo Salad by Victor Liong

Serves

4-6

Prep

45 mins

Cooking

30 mins

Ideal for a healthful lunch, light dinner, or as a standout side dish, there is no better way to enjoy the flavour of pullet chicken than in this special salad – textural and flavourful.

 

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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