Poached Chicken, Jellyfish and Pig’s Ear Salad

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Preparation info
  • Serves

    5, or 12

    as part of a banquet
    • Difficulty

      Easy

Appears in

By Dan Hong

Published 2014

  • About

When I opened Mr Wong, I knew I wanted jellyfish on the menu. This really is a dish about texture. Jellyfish doesn’t have a lot of flavour, but it absorbs other flavours nicely. Again, the pig’s ears have no strong flavour, but they bring a textural, crunchy cartilage-y and gelatinous element to the dish. The jellyfish takes some time to desalinate and prepare (Essentials), but once you’ve done this, the rest is pretty straightforward.

Ingredients

Method