Steamed Abalone Custard with Poached Chicken Salad

Name: Steamed Abalone Custard with Poached Chicken Salad
Yield: Serves 6 as an entrée
Cuisine: Asian
Ingredients: 1 handful red and green mizuna; 1 x 1.5-2 kg free-range chicken; salt flakes and freshly ground black pepper, to taste; 4 spring onions (scallions), roughly chopped; 1 handful watercress sprigs; 10 x 55 g eggs; 3 abalone, cleaned; 1 tablespoon chopped ginger; 2 drops of sesame oil; 2 tablespoons light soy sauce; 2 tablespoons mirin

Preparation info

Serves
6
as an entrée

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Phillip Searle was one of the first chefs to introduce Asian flavours into Australian fine dining at his highly acclaimed Oasis Seros in the late 1980s. He taught this dish at the Seafood School in 1991, when fresh abalone wasn’t widely available and he wanted to distil the flavour from frozen abalone; back then he discarded the abalone after the stock was made. Thankfully today the long, slow cooking of fres