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.
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.
Whisk all the ingredients with
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.
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