The chicken in this salad is “white cooked chicken”, a wonderful recipe to master. As well as this delicious salad it is the perfect base for the food dept’s crispy skin chicken with five-spice salt and sweet vinegar dressing. But don’t be afraid to duck into your local Chinese barbecue kitchen and pick up a chicken to make things even easier.
- 1 medium pomelo or ruby grapefruit
- ½ “white cooked” chicken, meat removed from the bones and shredded
- 1 medium carrot, peeled and shredded
- 3 shallots, julienned
- 2 cups bean sprouts
- 1 Lebanese cucumber, halved lengthways, seeded and julienned
- ½ cup coriander leaves
- ½ cup salted peanuts, finely chopped
- 1 tbsp toasted sesame seeds
- 8 wonton wrappers, julienned and deep-fried until crisp or any preprepared crispy noodle
- 1 quantity sweet plum dressing
Sweet plum dressing (makes ¾ cup)
- ½ cup Chinese plum sauce
- 1 tbsp Chinese rice vinegar
- 1 tbsp water
- 1 lime, juiced
- 1 tsp sesame oil
- ¼ tsp five-spice powder
- ¼ tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This dish is usually served at the beginning of a banquet as an appetiser.
To prepare the pomelo cut off the stem end. Score the skin in segments from the top down to the base and then peel away the skin in these segments. Once all of the skin has been removed place your 2 thumbs into the top of the pomelo and pull it apart as if you are breaking an orange into segments. Pull the segments of pomelo apart and remove any pith and membrane. Break the peeled segments into bite-size pieces and put aside for the salad.
To make the sweet plum dressing, combine all ingredients in a small bowl and use as required.
Arrange the chicken, pomelo and each salad ingredient on a platter in individual piles. Place peanuts, sesame seeds and fried wontons in smaller serving bowls around the platter. Place the dressing in a jug.
Give each diner a pair of chopstick and serve the platter at the table. Sprinkle over the peanuts, sesame seeds, fried wontons and drizzle over the sweet plum dressing. Each person uses his or her chopstick to help toss the salad before serving.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.