OPEN SLIDERS OF WHITE POACHED CHICKEN, WOMBOK SLAW WITH A CAESAR WAFU DRESSING

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:

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.
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.
3. Place the chicken in an airtight container and refrigerate.

Port Mahon Caesar Wafu dressing:

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

Wombok slaw:

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