1. Cut the chicken into serving-size portions and score the skin and flesh. Marinate the chicken with 2 tablespoons of dark soy sauce and soy sauce, 1 tablespoon of ground black pepper, 2 teaspoons of salt and white pepper.
  2. Combine the paste ingredients in a blender and process to a paste-like consistency. It should be thick enough to stick onto the chicken.
  3. Rub an even coat of the paste over the chicken and refrigerate for at least 1 hour or if you have time, it would be best to keep it refrigerated overnight.
  4. Bake the chicken in the oven at 180°C for 35 minutes. Grill the chicken, skin side up until the chicken is golden brown, for about 5 minutes.
  5. For the salad, slice the cucumber, cabbage and green apple. Chop the red chili, red and yellow bell peppers. Julienne the carrot and persimmon. Cut the tomatoes into halves and break the pomegranate into small parts.
  6. To make the salad dressing, combine the vinegar, lemon juice, sesame oil, salt, pepper and cilantro in an empty jar and shake hard to mix well.
  7. When you are ready to serve, mix all the vegetables together and drizzle the salad dressing on top, then serve alongside the chicken.



  • 1 chicken, about 1 kg
  • 2 tbsp dark soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp ground black pepper
  • 2 tsp salt
  • 2 tsp white pepper



  • 6 fresh red chilies
  • 10 medium shallots
  • 10 cloves garlic
  • 240ml water



  • 1 cucumber, sliced
  • ¼ cabbage, sliced
  • ¼ green apple, sliced
  • 1 red chili, chopped
  • ½ each red bell pepper and yellow bell pepper, sliced thinly
  • ½ carrot, julienned
  • ½ persimmon, julienned
  • 6-8 cherry tomatoes, halved
  • ¼ pomegranate, broken into small pieces


Salad Dressing:

  • 4 tbsp vinegar
  • 4 tbsp lemon juice
  • 2 tbsp sesame oil
  • Salt, to season
  • Pepper, to season
  • ½ cup cilantro, chopped