Shredded Pullet, Jellyfish & Pomelo Salad by Victor Liong

Ingredients

• 1 x Salt Baked Fook Wong Pullet (Ready-to-Cook)
• White carrots (peeled)
• 1 x telegraph cucumber (peeled and deseeded)
• 1 x daikon radish (peeled)
• spring onions (white part only)
• 1 x Pomelo (peeled and fruit separated from pith)
• 1 piece of ginger (peeled)
• 25 gm Rice vinegar
• 40 gm Caster sugar
• 200 gm water
• 25 gm Kombu extract
• 125 gm Soy sauce
• 135 gm White soy
• 100 gm Sesame oil
• 15 gm Toasted white sesame seeds
• Dressed jellyfish (available from Asian supermarkets)
• Roasted cashew nuts