spicy cold chicken salad

February 22, 2011

Cravings. I get them all the time.

Which is fine if (like my sixteen-year-old-self) they were for reasonably accessible foods like yoghurt or beef jerky or strawberry flavoured milk herunterladen.

And which is not so fine when what I’m really craving is strips of cold, sesame coated jellyfish tossed with slivers of cucumber and spring onion stronghold crusader for free. The ubiquitous item in a first course of cold cuts at banquet halls across Malaysia. A not-so-common item on menus in suburban Sydney at half past ten in the morning on a 42 degree day Download itunes on laptop.

I have found some solace, though, in the form of a little restaurant down Pitt Street way called Sea Bay app zum videosen iphone.

It’s not the jellyfish salad there that’s the answer- oh no. The pungency of the garlic eliminates any resemblance that dish may have to the smooth, satiny, sesame scented salad of my cravings filme auf netflix downloaden.

It’s the chicken. Spicy chicken salad at that. With chunks of cucumber, brusquely scissored shallots and shreds of perfectly poached chicken mulling about in a chilli and sesame oil dressing hello sparda app. Oh! And there’s pepper. Enough to make you sneeze from the spiciness. (It is, by the by, a fantastic meal for one. So much so that Hilaire regularly traipses down to pick one up for lunch wot für firefox kostenlosen. Sans moi. The nerve!)

So when the forty-two degree weather hit (and that’s Celsius, not Farenheit), I found my heart set on recreating that very dish in my kitchen download TV movies.

Never you mind that it involved me standing over a boiling pot of stock for the half hour before hand (you won’t have to do this. Promise ftp server kostenlos deutsch download. I was clearly suffering heat stroke). Never mind, even, that I had to wait a half hour to have the darn thing cool back down again in the fridge before I ate it kann ich die herunterladen. Because when I did…

The chicken, ever so tender, was perked up by the heat from the chilli and pepper. And those feisty slivers of spring onion and shallot woke my tastebuds up with a bang. And the noodles of shredded cucumber (oh! the cucumber!) It had absorbed the sweet aroma of the sesame oil whilst retaining its fresh crunch and tasted… could it be? It could! A-not-quite-jellyfish-but-texturally-almost-like-jellyfish-substitute!

The Bean, who was heading out to dinner that balmy evening (fool!) wolfed down a serve before her departure and stared somberly at the meal that awaited us.

The VTB wished for more. And then had more. And then was pleased.

And I? Well, I munched away happily, lost in sticky, sweaty, unrelenting heat and the cool, spicy, crunchy, slippery, tender, pungent flavours that stayed with me til bedtime.

(I’m not kidding about the bedtime bit either. That chilli and sesame combo stay right with you until toothpaste time).

spicy cold chicken salad
  • 1 double chicken breast (200g)
  • ½ lebanese cucumber
  • 2 sprigs spring onion or shallots (depending on preference)
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • 2 tsp vegetable oil
  • ½ tsp white pepper
  • salt (to taste)
  • dried chilli flakes (to taste)
How to make it
  1. To poach the chicken breast, bring water or stock to a low simmer in a pot. I used a vegetable stock with lemongrass & star anise in it. This isn’t strictly necessary, so feel free to just use water or vegetable stock by itself.
  2. Pop the chicken breast in and top the liquid up so that the chicken breast is submerged by at least 2cm. Now heat the pot up until the liquid boils and then reduce back to a simmer. Simmer for five minutes then turn the heat right off, put a lid on and pop the pot to one side for 15 minutes. Pull the chicken out at the 15 minute mark and it should be moist and just done. Plunge the chicken in ice water to stop the cooking process and then shred finely.
  3. Remove the cucumber’s seeds and then shred or grate the cucumber up to look like green worms. Chill to keep crisp. Chop the shallots or spring onions up into 5mm pieces.4. Mix the remaining ingredients together and toss with the chicken, cucumber & shallots. Serve cold.

  • #1
    February 22nd, 2011

    Ahh the things you do to satisfy those food cravings – totally relatable!
    Good on you for sticking through with the stock, the fresh and cool salad sounds just devine and worth the heat stroke!

  • #2
    February 23rd, 2011

    Mmm I love salads like this. I always get the Vietnamese sliced chicken salad with shredded cabbage. Your version looks fabulous though, with those perfect slivers of cucumber, so perfect for those disgustingly hot days 🙂

  • #3
    February 23rd, 2011

    My mum actually makes a version of this with both chicken and jellyfish in it…and it is possibly one of the only salads that she makes on a semi-regular basis!

  • #4
    February 24th, 2011

    Looks fab! Just wondering what gadget you use to get your cumcumber into such beautiful strips?

  • February 25th, 2011

    @Chik: it’s this thing I got in China that looks like a vege peeler but with claws! I’ll upload a pic for you asap – have seen them around Syd in Asian supermarkets 🙂

  • #5
    February 24th, 2011

    So beautiful! The shredded cucumber just looks like perfect strands of green noodles =) It’s funny how our cravings for food evolve as our eating evolves but sometimes going back to basics just brings back good memories too mmm I loved my chocolate milk more than my strawberry milk.

  • #6
    February 24th, 2011

    this was truly delicious. never like breast chicken meat but this was cooked to perfection…truly sweet and tender, much like the best of hainan chicken rice no need to wait for heat wave lah! I can have this anytime, yes even in winter!

  • #7
    February 25th, 2011

    This is so fresh and fabulous. Must get into one before the warm weather turns.

  • #8
    February 26th, 2011

    Green worms remind me of chendol…thus provoking another burst of fond memories.

    I like how your dishes are delicious and healthy and simple enough for inept ninjas in the bargain

  • #9
    February 27th, 2011

    Thank you Thank you Thank you! Just added your recipe to my “have to make my lunch again as there is nowhere decent to eat around my work” list 🙂

  • #10
    October 19th, 2012

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  • #11
    glen Harrison
    August 12th, 2013

    Having to prepare a lunch for the office team can be a little daunting. This recipe not only made it a breeze, the feedback was sensational, leftovers were non existent and not only will it be a dish I will prepare again, but the office team have requested it be done again and again!