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
White poached chicken:
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.
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.
Place the chicken in an airtight container and refrigerate.
Port Mahon Caesar Wafu dressing:
In a mixing bowl combine all the ingredients and mix well.
Correct the seasoning and consistency to taste.
Combine all the prepared ingredients and mix well.
Add 2/3rds of the dressing and mix through the slaw until all the vegetables are coated evenly with the dressing.
Store refrigerated in an airtight container.
To serve the sliders:
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.
Combine the shredded chicken and salad together with a little more of the Caesar Wafu dressing.
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).