Open Sliders of White Poached Chicken, Wombok Slaw with a Caesar Wafu Dressing

Open Sliders of White Poached Chicken, Wombok Slaw with a Caesar Wafu Dressing

Asian style sliders with white poached chicken, a zesty wombok slaw and a creamy Port Mahon Casear dressing.

Tom Milligan of Atlantic Group.

Yield: 20 portions


For the white poached chicken:
1 size 12 chicken, washed
3 spring onions
1 cup coriander leaves and stems
1 tsp salt
7–8 cm piece ginger, sliced
6 white peppercorns

For the wombok slaw:
1/2 wombok cabbage, washed and shredded
5 spring onions, finely sliced
100gm, peeled and finely shredded carrot
1/2 bunch coriander leaves, washed and picked
1/2 bunch Thai basil leaves, washed and picked
1 long red chilli finely chopped 60g cashews, toasted and coarsely chopped
1/2 garlic clove, finely chopped
1 tbsp ginger, finely chopped

For the Port Mahon Caesar Wafu dressing:
500gm Port Mahon Caesar dressing
2 tablespoon Japanese soy sauce
2 tablespoon rice wine vinegar
2 teaspoon tahini
Juice of 1 lemon
Salt and pepper to taste

For the garnish:
20 steamed 60mm clam buns
Chinese crispy fried shallots
Coriander sprigs


White poached chicken:

Step 1 | Place the chicken, spring onion, coriander, ginger, peppercorns and salt in a large stock pot and cover with cold water. Bring to the boil, reduce heat and simmer gently, covered, for 25 minutes.
Step 2 | Turn off the heat and leave the chicken to cool in the stock until cool enough to handle, about 1 hour. Remove the chicken from the stock pot and shred the chicken from the bone, discarding the skin and carcass.
Step 3 | Place the chicken in an airtight container and refrigerate.

Port Mahon Caesar Wafu dressing:

Step 1 | In a mixing bowl combine all the ingredients and mix well.
Step 2 | Correct the seasoning and consistency to taste.

Wombok slaw:

Step 1 | Combine all the prepared ingredients and mix well.
Step 2 | Add 2/3rds of the dressing and mix through the slaw until all the vegetables are coated evenly with the dressing.
Step 3 | Store refrigerated in an airtight container.

To serve the sliders:

Step 1 | Place the clam buns into bamboo steamer baskets and steam for a few minutes until the buns open and are warm and soft to the touch.
Step 2 | Combine the shredded chicken and salad together with a little more of the Caesar Wafu dressing.
Step 3 | Fill each pocket with the salad mixture, garnish with Chinese crispy shallots and a sprig of coriander, and serve (for a more moist slider, finish with a drizzle of the Wafu Caesar dressing).


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