Street Foodie Domesticated!: Rotiserrie Chicken Salad.

Every Wednesday evening a guy sells rotisserie chickens out the back of a van outside our apartment complex. Despite a recent jump in price from 5000 to 6000 won, these little babies are exceptionally good value and I always find it hard to resist bagging one on the way back from school (it helps that Wednesday is my worst day for classes.)

These things are as versatile as they are delicious. Fighting the temptation to tear it apart and eat just with the accompanying sachets of mustard and salt is always hard. I’ve had this with potatoes and vegetables as part of a mini-roast, wrapped in tortillas with a spicy tomato sauce, and just last week in some chicken sandwiches on the way to Seoul (the last image our fated camera shared with us.) The chicken is usually super tender, falling of the bone and possessed of just the right amount of lip smacking greasiness.

This week however I finally paid heed to elements by getting my salad on chicken-style. I started by picking and dismembering the chicken, taking care to devour all that greasy/salty/terminally unhealthy chicken skin while I was at it. I then threw the meat in a bowl with some lettuce leaves, halved cherry tomatoes and thinly sliced spring onions, before mixing it up with my new favorite dressing of lemon juice, olive oil, schezwan pepper, sliced chili and cumin.

It worked. The chicken plumped out the leaves and toms perfectly, taking on the flavours of the dressing without losing any of that rotating-on-a-stick goodness. This probably could have served as a meal in its own right but instead I opted to match it with some other salad-y stuff I somehow got possessed into making.

Turns out the boy can cook!