Chicken Salad Recipe

Chicken  Salad Recipe

1 chicken weighing about 1½ kg

300 g jellyfish sheets or hoi sip

1 handful dried cloud's ear fungus or mok yee

150 g shallots, peeled and sliced thinly

2 to 3 pink ginger flower buds

2 stalks lemon grass or serai

1½ to 2 tablespoon shrimp paste or belachan

8 red chilies

40 small limes or limau kesturi, cut and squeezed for juice

1 teaspoon salt

A few dashes white pepper powder

1 to 3 tablespoons sugar

Method:

Steam chicken over High Heat for 1 hour.  When cooked, leave it to cool, then cut into fine julienne strips or chop into 1 cm cubes.  Set aside.  While chicken is being steamed, soak jelly fish and cloud's ear fungus separately in boiling hot water for 5 minutes.  Drain and cut both the jelly fish and cloud's ear fungus (discard the hard part) into fine strips.  Grill or dry-fry shrimp paste on Medium Heat for 4 to 5 minutes till fragrant.  Pound shrimp paste and chilies till very fine to make sambal belachan.  Remove outer petals and discard stalk of ginger flower bud.  Cut each bud into 4 segments and shred very finely.  Peel lemon grass and retain only the hard white core above the root.  Slice very finely.  Strain lime juice to remove seeds.  Toss all the ingredients together and serve cold.