Shredded Chicken Salad with Maple Chilli Vinaigrette
Signature dish from Ms. G's
This delicious salad is from the menu of Ms. G's restaurant in Potts Point, Sydney.
Serves 4 to 6
Ingredients
- 2 chicken breast
- olive oil
- 1 leek, white part only, julienned
- 100grams fresh black fungi, julienned
- ½ bunch Thai basil
- ½ bunch chrysanthemum leaves
- 50g Pea tendril
- deep-fried eschallots
- 1 teaspoon Korean chilli powder
- ½ teaspoon Szechuan peppercorn, ground
Black Vinegar and Chilli Oil Vinaigrette
- 2 tablespoon black vinegar
- 2 tablespoon Canadian maple syrup
- 2 tablespoon chilli oil
- 1 tablespoon olive oil
- 1½ tablespoon Kimlan soy paste
- 1 clove garlic, microplaned
Method
- Season chicken breast liberally with salt and white pepper, place in vacuum bags with 1 tbsp olive oil, cooked sous-vide using a water bath and thermo circulator at 62 celsius for 1 hour.
- When the chicken is ready, place in ice-cold water, and chill completely. When the chicken is cold, tear the chicken breast by hand along the grains into fine shreds.
- Toss the chicken with chilli powder, Szechuan peppercorn, pea tendrils, chrysanthemum leaves, Thai basil, black fungi, and leeks. Dress with vinaigrette.
Notes & Tips
This recipe is brought to you by Merivale.
