Cold-Shredded Chicken Salad Recipe
A quick dish prepared during isolation. Low in oil and calories, easy to make. Estimated preparation time: 30 minutes.
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Chicken breast (can be fresh or frozen)
- Sesame oil (or Sichuan peppercorn oil)
- Light soy sauce
- Rice vinegar
- White sugar
- Salt
- Cooking wine
- Ginger
- Boiled and cooled water
Measurements
Per serving:
- Chicken breast: 200g
- Sesame oil: 5ml
- Light soy sauce: 4ml
- Rice vinegar: 4ml
- White sugar: 3g
- Salt: 2g
- Ginger: 20g
Instructions
- Slice the ginger and set aside.
- Pour 4 liters of water into a pot.
- Add the chicken breast and ginger slices.
- Pour in 20ml of cooking wine.
- Bring the water to a boil over high heat without covering the pot.
- Once boiling, reduce to medium heat and skim off the foam with a spoon.
- Continue cooking for 5-7 minutes. If using fresh chicken, cook for 5 minutes; if frozen, cook for 7 minutes.
- The size of the chicken breast affects cooking time. Insert a chopstick into the chicken breast; if it slides in easily, the chicken is cooked. If not, extend the cooking time.
- Rinse the chicken breast with cooled boiled water to bring it down to room temperature.
- Shred the chicken breast along the grain into fine strips.
- Prepare a bowl.
- Add the prepared sesame oil, light soy sauce, rice vinegar, white sugar, and salt to the bowl.
- Stir the dressing to dissolve the sugar and salt as much as possible.
- Pour the dressing over the shredded chicken and mix well.
Additional Notes
- This dish was made with available ingredients during isolation. If possible, add cilantro and green onions for garnish. Add chili oil if you prefer a spicy flavor.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.