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Jellyfish chicken salad
If you've never tried jellyfish before, you're in for a treat. Served with juicy poached chicken, this salad features light, flavourful ingredients like ginger, celery, carrot, cilantro and sesame seeds. Complete with a lovely fish sauce dressing!
To find more of Mary's great recipes, check out her website here!
Ingredients
Poached chicken:
- 2 skinless chicken quarters (185 g)
- 1 ginger, skin on or off (1.5 x 1/5 inches)
- 7 cups water, reserve more
- 1 teaspoon salt
Salad:
- 3 celery stalks, thin slices using a peeler, cut into 3 inch slices
- 1 carrot, thin slices using a peeler, cut into 3 inch slices
- 1 teaspoon salt
- 4 packages (500g) Instant Jellyfish, drained, rough chop
- 1 cup cilantro, rough chop
- 1 Thai chili, sliced
- 1 tablespoon toasted sesame seeds
Dressing:
- 2 tablespoons fish sauce
- 5 tablespoons lemon juice (1/2 lemon)
- 1 tablespoon sugar
- 1 tablespoon sesame oil, reserve more for drizzling
Directions
Poach chicken:
- In a pot, add water, ginger, and bring it to a boil. Add the chicken and let it boil for seven minutes. Turn off the heat, and put the lid on the pot to further cook the chicken. Remove and let it cool off. Once cooled, shred the meat, and discard the bones.
- The shredded chicken can be refrigerated until ready to use.
Soften the carrots:
- Slice the carrots using a peeler. Place a colander in the sink or place a dish underneath. Add the shredded carrots in a colander and add the salt. Message the carrots with your hands for about two to three minutes. Carrot liquid will be extracted from the carrots.
- Rinse the carrots to get rid of the salt, and squeeze until the carrots have no or little liquid draining out of them. This step helps to soften the carrots.
Prepare remaining ingredients:
- Peel the celery and slice the chili peppers. Chop the cilantro including the stems. Set aside.
- Remove the jellyfish from the package. If the package comes with sauces, reserve it for your own use. Do a rough chop of the jellyfish.
Make the dressing:
- In a bowl, add lemon juice, sugar, fish sauce, and sesame oil. Taste and adjust to liking.
Assembling:
- In a large bowl, add the jellyfish, sliced carrots, celery and shredded chicken and mix.
- Pour the dressing and mix well.
- Plate and top with a cilantro, Thai chili peppers, and drizzle with sesame oil. Top with sesame seeds. Can add an extra squeeze of lemon juice if desired.
