Sarah Tiong's Modern Asian by Sarah Tiong

Author:Sarah Tiong [Mylroie, Erin Renouf]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2023-03-06T00:00:00+00:00

SPICY CHICKEN + JELLYFISH SALAD

I debated whether to include this recipe in the book because I haven’t innovated or twisted this classic Chinese recipe at all. It’s a very straightforward recipe. I decided to include it because it is probably my favourite salad in the world. It is a deeply emotional recipe to me that makes me long for home and childhood. My mother would go out of her way to source big, crunchy, glistening pieces of jellyfish for me when I was a child. It has the most satisfying texture, and the recipe demonstrates such simple yet effective use of the sauces in the staple pantry. For those that are unfamiliar with jellyfish, I eagerly encourage you to head to an Asian grocery store and pick up a few packets. Give this recipe a go! This salad is so full of character and uniqueness.

Time: 20 minutes | Makes: 4 servings

CHICKEN AND JELLYFISH SALAD

280 g (10 oz) instant (packaged) unflavoured jellyfish, soaked in cold water for 1 hour

300 g (10.5 oz) chicken breast

1 Lebanese cucumber, shredded

½ AUS cup or 8 g or ½ US cup + ½ tsp fresh coriander (cilantro) leaves

70 to 75 g (2.5 to 3 oz) sugar snap peas, trimmed and sliced

¼ AUS cup or 39 g or ¼ US cup + 1 tsp toasted unsalted peanuts

1 AUS tbsp or 11 g or 1 US tbsp + 1 tsp toasted white sesame seeds

DRESSING

2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp Lao Gan Ma Crispy Chilli Oil

2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp Chinkiang black vinegar

1 AUS tbsp or 20 ml or 4 tsp light soy sauce

10 ml (2 tsp) sesame oil

SERVING

Finely sliced spring onion (scallion)

Store-bought fried shallots

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