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Jun 25, 2008

Category:Salads and Dressings
Prep Time:Less than 15 min
Ingredients

  • 30g white fungus
  • 75g Japanese cucumber, soft centres removed and julienned
  • 35g carrot, julienned
  • 3 pickled leeks sliced
  • 3 shallots, sliced
  • 1 tbsp shredded young ginger
  • 2 bird’s eye chillies, chopped
  • 150g chicken fillet, steamed till cooked and shredded

    Dressing
  • 2 tbsp hoisin sauce
  • 1 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 2 tbsp plum sauce
  • 2 tbsp sugar or to taste
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • 2 tbsp water

    Garnishing
  • A little toasted sesame seeds

  • Method


    Combine all dressing ingredients in a small saucepan and cook over very low heat for 3–4 minutes or until it starts to boil. Remove and allow to cool completely.

    Soak white fungus for 5–10 minutes. Trim the stems and discard the hard centre. Tear into small florets. Bring a saucepan of water to the boil and scald white fungus for 3–4 minutes. Remove with a slotted spoon into a basin of ice-cold water. Add the julienned cucumber and carrot and steep for 20 minutes. Drain well in a colander.

    Mix chicken, white fungus, cucumber, carrot, leeks, shallots, ginger and chillies in a salad bowl. Drizzle about 2 tablespoons of prepared dressing over it and toss briefly to mix. Dish out and serve with a good sprinkling of sesame seeds.


    Visibility: Everyone
    Posted: Wednesday June 25, 2008, 11:22 pm
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    Kota Kinabalu, Malaysia
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