Name: Pickled Mushrooms with Chicken and Cucumber Salad with Chilli Crisp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 chicken breasts; 1 ½ tbsp tbsp salt; 125 ml rice wine vinegar; 125 ml water; ¼ cup caster sugar; 1 long red chilli, split in half; 100 g oyster mushrooms; 100 g enoki mushrooms; 100 g cup mushrooms; 1 telegraph cucumber, thinly sliced; 3 green onions, sliced; ½ cup cup mint leaves; ½ coriander leaves; 1 tbsp roasted sesame seeds; 3 tbsp fried shallots; Sea salt, to season; 2 cups cooked medium-grain rice; 2 tbsp chilli crisp oil

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrCategoryMain Meals, Salads & Sides

2 chicken breasts

1 ½ tbsp tbsp salt

125 ml rice wine vinegar

125 ml water

¼ cup caster sugar

1 long red chilli, split in half

100 g oyster mushrooms

100 g enoki mushrooms

100 g cup mushrooms

1 telegraph cucumber, thinly sliced

3 green onions, sliced

½ cup cup mint leaves

½ coriander leaves

1 tbsp roasted sesame seeds

3 tbsp fried shallots

Sea salt, to season

2 cups cooked medium-grain rice

2 tbsp chilli crisp oil

How to make it

Bring a medium saucepan of water to the boil, about three-quarters full. Add 1 tbsp salt, then lower the heat to a gentle simmer and add the chicken breasts. Poach for 15–20 minutes, or until just cooked through. Remove from the pan and allow to cool.

Place the oyster, enoki, and cup mushrooms in a heatproof bowl. Combine vinegar, water, and sugar in a saucepan and bring to the boil. Once boiling add the remaining salt and the split chilli, then pour the hot pickling liquid over the mushrooms. Cover with cling film and set aside for at least 30 minutes, or refrigerate overnight for the mushrooms to soften further.

Just before serving, prepare the salad by tossing cucumber, green onions, mint, coriander, half the sesame seeds, and half the fried shallots together in a bowl. Dress with 3 tbsp of the mushroom pickling liquid and season lightly with sea salt. Toss again to combine.

Slice the cooled chicken thinly. Divide the rice between 2–4 bowls, arrange the chicken slices, pickled mushrooms, and cucumber salad over the top. Drizzle over the chilli crisp oil, then sprinkle with the remaining sesame seeds and fried shallots. Serve.

Ingredients