Poached Chicken, Jellyfish and Pig’s Ear Salad


Preparation info

  • Difficulty


  • Serves

    5, or 12

    as part of a banquet

Appears in

Mr Hong

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.


Chicken and Pig’s Ears

  • 1.3 kg (3 lb) whole chicken
  • 6 litres (210 fl oz/24 cups) Chinese masterstock (Essentials)
  • 8 pig’s ears

The Dressing

  • tablespoons sugar syrup (Essentials)
  • 100 ml ( fl oz) sesame oil
  • 100 ml ( fl oz) Chinese red vinegar
  • 100 ml ( fl oz) soy sauce

The Salad

  • 1 telegraph (long) cucumber, seeded, sliced into thin batons
  • 150 g ( oz) compressed celery (Essentials), cut into 2 mm (1/16 inch) batons
  • 2 bunches coriander (cilantro), leaves only
  • 5 spring onions (scallions), julienned
  • 4 cm ( inch) piece young ginger, cut into thin matchsticks

The Rest


Chicken and Pig’s Ears

Season the chicken well, inside and out, with salt and pepper. Bring the masterstock to the boil in a large stockpot, then add the chicken. When the masterstock has returned to the boil, simmer for 10 minutes, then remove from the heat and cover with a lid. Leave the chicken to steep for 4 hours, then remove it from the liquid. When cool enough to handle, remove the skin and shred the meat. Reserve the bones and skin to nibble on.

For the pig’s ears, use a blowtorch (or gas barbecue lighter) to singe off all visible hairs. Bring the masterstock back up to the boil, add the ears and simmer them for no more than 1 hour. Transfer to a plate and cool in the fridge. When completely cold, slice thinly into fine strips.

The Dressing

Whisk all the ingredients with tablespoons water in a bowl until the sugar dissolves.

The Rest

To assemble, combine all the salad ingredients in a bowl. Add the chicken, pig’s ears, jellyfish and half the dressing (be sure to whisk this before pouring it in). Mix everything well with clean hands. Taste, and add more dressing if needed. Divide among five plates, or arrange in one large serving bowl for a banquet. Garnish with sesame seeds before serving.