Nyonya Chicken Salad with black fungus recipe

6 Feb

Hello all!  Wishing y’all a very Happy Chinese New Year!  Hope everyone is still celebrating this festive week.    As for me, I have a very large family extended to 4 generations.  Getting everyone together is the easy task, just bring loads of food… the whole army will come.   Each brothers and sisters will cook ie. pot luck.  Cousins and grandchildren will do their part too, bringing the drinks.    One of the highlight of the dishes, is yee sang ie.  a julienne of carrot, green papaya, pickles, crackers, fresh salmon, sprikle of cinnamon, plum sauce, nuts, sesame seed etc.  As you can see our version of yee sang as above… with everyone tossing the salad (loh hei) for good luck and prosperity.

One of dishes I’ve made for the night was Nyonya Chicken Salad with black fungus or bok nee. It is an easy dish to whip up. Sorry, the photo was taken from an iphone. Therefore, it is not that clear. Here’s the recipe:

Recipe after the cut:

Nyonya Chicken Salad with black fungus recipe

1 small free range chicken (steamed for 1 hour, cool and shredded)
70 g black fungus (soak for 15 mins and sliced finely: par boil in boiling water and strain)
1 small onion (sliced finely)
2 ginger flower (sliced finely)
40 g toasted grated coconut
2 stalks spring onion (cut into 3cm in length)
1 cup of coriander leaves (cut into 3cm in length)

Salad Dressing (mix)
40g sambal belachan*
60g freshly squeezed lemon juice
40g sugar
1 tsp salt to taste
1 tbsp fish sauce

Mix the dressing in a mixing bowl. Add in the ginger flower, onion, spring onion, coriander leaves, black fungus and chicken. Lastly the toasted coconut.

Sambal Belachan

Blend all the below  ingredients:
250g red chilli
120g toasted belachan
2 tsp salt
2 tsp sugar

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4 Responses to Nyonya Chicken Salad with black fungus recipe



February 7th, 2011 at 1:53 am

happy chinese new year! your yee sang looks loaded with salmon yum!


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February 7th, 2011 at 2:45 am

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April 12th, 2011 at 8:51 am

The salad looks amazing! I want to try it but substitute with tofu puffs for a vegetarian twist. Just wondering, what is a substitute for ginger flower? I’m in Canada and doubt I can find that…



April 12th, 2011 at 9:26 am

Hello Mitz, in Melbourne we get our ginger flower frozen from Asian groceries. The ginger flower brings out the fragrant of the dish. If you can’t find it, omit it.

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