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Shredded Chicken Salad with Maple Chilli Vinaigrette

This delicious salad is from the menu of Ms. G's restaurant in Potts Point, Sydney.


  • 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

  • 1.5 tablespoon Kimlan soy paste

  • 1 clove garlic, microplaned


  • 1.

    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.

  • 2.

    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.

  • 3.

    Toss the chicken with chilli powder, Szechuan peppercorn, pea tendrils, chrysanthemum leaves, Thai basil, black fungi, and leeks. Dress with vinaigrette.


This recipe is brought to you by Merivale.

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