Jellyfish Salad, Shredded Chicken, Crispy Rice, Lettuce, and Sesame-Bacon Dressing

Adapted by StarChefs.com
May 2014
Yield: 6 sharable servings

INGREDIENTS:

Brined Chicken
1½ stalks lemongrass, smashed and cut into batons
25 grams thinly sliced shallot
2½ grams turmeric powder
10 milliliters fish sauce
7½ milliliters coconut vinegar
20 grams sugar
22 grams salt
½ liter water
275 grams ice
2 pounds bone-in chicken thighs
Grilled Chicken
2 stalks lemongrass, white part only, trimmed and coarsely chopped
2 shallot, coarsely chopped
2 teaspoons sugar
2 teaspoons turmeric powder
¼ cup fish sauce
¼ cup honey
2 teaspoons soy sauce
1 teaspoon coconut vinegar
1 tablespoon sriracha
2 teaspoons salt
Crispy Rice
jasmine rice
fryer oil
chile powder
salt
Sesame Dressing
4 egg yolks
3 cups canola oil
3 tablespoons shiro miso
¼ cup Chinese sesame paste
1 tablespoon sesame oil
1 tablespoon sugar
½ tablespoon sea salt
1 tablespoon soy sauce
2 tablespoons fish sauce
½ cup coconut vinegar
Jellyfish
salt
½ pound jellyfish , sliced into ¼ inch strips
¼ cup coconut vinegar
1 tablespoon soy sauce
2 tablespoons fish sauce
3 tablespoons sugar
To Assemble and Serve
3 cups shredded green leaf lettuce
3 tablespoons toasted sesame seeds
¼ cup julienned cucumber
3 tablespoons julienned ginger, blanched 30 seconds
¼ cup thinly sliced green onions
3 tablespoons cooked and minced bacon
lemon juice

METHOD:

For the Brined Chicken

In a medium pot, bring lemongrass, shallots, turmeric, fish sauce, coconut vinegar, sugar, salt, and water to a boil. Remove from heat and add ice to cool. When cool, add chicken and brine overnight in refrigerator.

For the Grilled Chicken

Prepare and heat grill to medium flame. In a blender, combine all ingredients and purée. Grill Brined Chicken 15 to 20, until cooked through, basting with the lemongrass mixture. Remove chicken from heat, chill, and shred the meat, discarding bones.

For the Crispy Rice

In a pot of boiling water, cook jasmine rice until tender. Drain and spread on sheet tray. Dry rice at room temperature overnight, until hardened. Heat oil in a deep fryer to 350ºF. Break rice into small pieces and fry until crisp; drain on paper towels. Season with chile powder and salt.

For the Sesame Dressing

Place egg yolks in a food processor, and with the motor running, begin streaming in canola oil to emulsify. After 1 cup oil is added, add miso, ¼ cup sesame paste, sugar, and salt and keep processing. Stream in coconut vinegar, followed by 1 cup canola oil. Add remaining sesame paste, soy sauce, and fish sauce. Stream in remaining oil to form consistency of ranch dressing, adjusting with water as needed.

For the Jellyfish

Bring a pot of salted water to a boil. Blanch jellyfish 30 seconds and plunge in an ice bath. In a bowl, toss jellyfish with remaining ingredients.

To Assemble and Serve

In a bowl, toss together 1 cup shredded Grilled Chicken, 3 tablespoons Crispy Rice, lettuce, sesame seeds, cucumber, ginger, scallions, and ¼ cup Sesame Dressing. Season with lemon juice and serve on 6-inch plates.

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