“Spicy Tuna Roll” Chicken Salad
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INGREDIENTS (Makes 2 portions)
450g or 16oz of chicken breast
50g or 1/3c cucumbers, small diced
Salt
Sugar
400g cooked chicken, cubed (2-3 breasts)
175g or 3/4c Kewpie mayonnaise
30g or 1/4c scallions, chopped
40g or 3Tbsp chopped sushi ginger (squeeze out excess liquid)
30g or 2Tbsp white miso
5g or 1tsp soy sauce
20g or 2Tbsp furikake
30g or 2Tbsp sriracha
10g or 2tsp sugar
10g or 2tsp rice vinegar
2-3g or ½-1tsp sesame oil
RECIPE:
1.To cook the chicken, salt well on both sides then allow to sit and dry brine on a wire rack for around 15-20 minutes.
2. Boil a pot of water, then reduce the heat to low until water temp reaches 180F/82C (to test water temp, I just use my meat thermometer)
3. Stir a very large handful of salt into the water then gently drop in the chicken breasts. This should drop the water temp to about 165F/75C. Poach for 20 minutes at a temp of 165F/75C.
Note: if you’re poaching more than 2 breasts, the temperature may drop below 165F. If this happens, increase heat and monitor the water temp to keep it as close to 165F/75C as possible while poaching.
When cooked, the internal temp of the chicken should read 150-155F/65-68C.
4. Season the diced cucumbers with a pinch of salt and a pinch of sugar and let them cure and release their liquid for 15 minutes. Drain off the liquid.
5. In a stand mixer bowl, combine the drained cucumbers, chopped chicken breast, mayo, scallions, sushi ginger (chopped with excess liquid squeezed off well), white miso, soy sauce, furikake, sriracha, sugar, rice vinegar, and sesame oil.
6. Mix on high speed for about 30-45 seconds until ingredients are combined and chicken is somewhat shredded.
If you don’t have a stand mixer, chop the chicken down well by hand, then add to a bowl and mix/whip well by hand, making sure to shred some of the chicken as you mix.
7. Serve on a squishy toasted brioche bun
