Shaoxing Chicken and Pickled Carrot

I will always remember going to Melbourne’s Flower Drum restaurant and having my first bite of Drunken Pigeon, a dish this salad honours. Slices of chicken sitting unadorned on a plate belied the depth of flavour and the silken texture of the meat. Start this in the morning to have it ready for dinner that night. Best results are achieved when the meat has returned to room temperature so the flavours are not masked by the cold – allow at least an hour for this.