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Broken Chicken and Jellyfish Salad - The Recipe

Posted: 23 October 2014 By Gingerboy

Spring is here and we are very happy about that! In the mood of all things sprouting with vitality we thought we would give you all a seasonally suitable salad recipe that is one of our favourites. Colour, and texture with fresh bursts of flavour, this one is a must-try.

Jellyfish is great in salads; it has a wonderful texture and adds another dimension. You can get jellyfish from most Asian grocers, more commonly Japanese grocers. The colour, texture and flavor of yellow pickled daikon, from the Japanese section of the Asian supermarkets, works great with this dish.

Serves 4 to share

INGREDIENTS:

BROKEN CHICKEN
2.5 litres (10 cups) Asian chicken stock
350 g yellow rock sugar
400 ml shaoxing rice wine
10 garlic cloves, roughly chopped
50 g (approx. 10cm) fresh ginger, peeled and roughly chopped
3 whole star anise, lightly toasted
3 cinnamon sticks, lightly toasted
1 brown onion, roughly chopped
1.5 kg whole chicken

YELLOW PICKLED DAIKON
250 ml green chilli pickle dressing (see below)
1 drop orange food dye
1 small white radish, peeled, cut in half and sliced into 2mm pieces

GREEN CHILLI PICKLE DRESSING
3 large green chillies, deseeded ad thicky sliced
3 garlic cloves, thinly sliced
1 tablespoon sea salt
250 ml water
250 ml rice wine vinegar
200 g caster sugar

JELLYFISH SALAD
200 ml rice wine vinegar
80 g caster sugar
2 tablespoons light soy sauce
250 g dried jellyfish sheets
1 telegraph (long) cucumber, deseeded and cut into 5cm batons
1 handful of coriander leaves
4 spring onions, white part only thinly sliced on an angle
4 large red chillies, deseeded and thinly sliced
150 ml lime juice
½ cup fried garlic

TOASTED SESAME DRESSING
1 talespoon peanut oil
2 tablespoons sesame oil
3 red bird’s eye chillies, thinly sliced
20 g (approx. 4cm) fresh ginger peeled and chopped
2 garlic cloves, finely chopped
2 tablespoons rice wine vinegar
2 tablespoons kecap manis
4 tablespoons light soy sauce
2 tablespoons mirin
80 ml lemon juice
3 tablespoons toasted sesame seeds

METHOD:

BROKEN CHICKEN Bring the stock, sugar shaoxing rice wine, garlic, ginger, star anise, cinnamon and onion to the boil in a large saucepan over high heat. Add the chicken, bring to the boil, then reduce the heat to low and simmer gently for 40 minutes. Take the chicken out of the stock and set aside to cool for 20 minutes. When cool enough to handle, remove and finely chop the skin, then remove and gently shred the meat with your fingers. Reserve until needed.

GREEN CHILLI PICKLE DRESSING Place the chilli and garlic in a strainer over a bowl, sprinkle the salt over the top and mix well. Set aside for 5 minutes.

Rinse the chilli mixture to wash off the excess salt. Place the chilli mixture in a clean bowl, add the water, vinegar and sugar and whisk until combined. Store in an airtight container (for up to 2 weeks).

YELLOW PICKLED DAIKON Pour the green chilli pickle into a saucepan over medium heat and bring to a simmer. Add the food dye by dipping the end of a wooden skewer into the dye and then stirring the skewer in the green chilli pickle. Add the relish and simmer for 1 minute. Remove from the heat and set aside for 15 minutes. Transfer the mix to an airtight container and set aside to cool completely. Refrigerate until needed.

JELLYFISH SALAD Combine the vinegar, sugar and soy sauce in a small saucepan and bring to a gentle simmer. Set aside to cool.

Soak the dried jellyfish in cold water for 15 minutes, changing the water and rinsing the jellyfish once every 5 minutes. Drain and finely slice. Place the sliced jellyfish in the pan with the vinegar mixture, stir well, and set aside for 20 minutes.

TOASTED SESAME DRESSING Heat the peanut oil and sesame oil in a frying pan and gently sauté the chilli, ginger and garlic for 2-3 minutes until fragrant. Set aside to cool. Stir in the vinegar, kecap manis, soy sauce, mirin, lemon juice and sesame seeds.

TO SERVE:
Remove the jellyfish from the vinegar mixture and combine with the chicken, daikon, cucumber coriander, mint, spring onion, chilli and lime juice in a large bowl, add the dressing and gently toss. Taste for seasoning and chilli – you want a nice amount of heat in this salad. Place a neat pile of salald on each serving plate and sprinkle with fried garlic to serve.


This is a really lovely salad. The combination of flavours and textures work very well. It is a little bit different and something that will both surprise and impress friends and loved ones when you serve this up for that next special occasion.

Enjoy from the Gingerboy Team!

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