Gallery
Cold Shredded Chicken Salad
It’s actually quite delicious when torn into thin strands. A delicious Cold Shredded Chicken Salad recipe.
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Cold Shredded Chicken Salad
| Ingredient | Amount |
|---|---|
| chicken breast | 1 piece |
| cucumber | small half |
| carrot | small half |
| peanuts | a few |
| cilantro | 1 sprig |
| scallion | 2 stalks |
| garlic | a few cloves |
| seasonings (see steps for details) |
- chicken breast1 piece
- cucumbersmall half
- carrotsmall half
- peanutsa few
- cilantro1 sprig
- scallion2 stalks
- garlica few cloves
- seasonings (see steps for details)
Cooking StepsHow to cook Cold Shredded Chicken Salad step by step
-
Step 1Place chicken breast in a pot of cold water with Sichuan peppercorns, ginger slices, a scallion knot, and 1 tablespoon cooking wine. Cover and bring to a boil, then cook for about 6 minutes.
-
Step 2Remove the chicken, let it cool, and shred into thin strips.
-
Step 3In a bowl, combine a handful of minced garlic, a handful of chopped scallions, 3 tablespoons chili powder, 1 teaspoon savory seasoning powder, and 2 tablespoons sesame seeds. Pour 1 ladle of hot oil over the mixture to bloom the aromatics, then stir well.
-
Step 4Add 2 tablespoons light soy sauce, a generous ¾ tablespoon oyster sauce, 1 tablespoon aged vinegar, ½ tablespoon sesame oil, a pinch of sugar, chicken bouillon, and white pepper. Stir to combine.
-
Step 5Arrange your choice of side vegetables on a plate.
-
Step 6Drizzle the dressing over the top, toss well, and serve.
-
Step 7A refreshing, appetite-boosting cold shredded chicken salad — done! ✅
Cold Shredded Chicken Salad
It’s actually quite delicious when torn into thin strands. A delicious Cold Shredded Chicken Salad recipe.
Ingredients
- 1 piece chicken breast
- small half cucumber
- small half carrot
- a few peanuts
- 1 sprig cilantro
- 2 stalks scallion
- a few cloves garlic
- seasonings (see steps for details)
Instructions
-
Place chicken breast in a pot of cold water with Sichuan peppercorns, ginger slices, a scallion knot, and 1 tablespoon cooking wine. Cover and bring to a boil, then cook for about 6 minutes.
-
Remove the chicken, let it cool, and shred into thin strips.
-
In a bowl, combine a handful of minced garlic, a handful of chopped scallions, 3 tablespoons chili powder, 1 teaspoon savory seasoning powder, and 2 tablespoons sesame seeds. Pour 1 ladle of hot oil over the mixture to bloom the aromatics, then stir well.
-
Add 2 tablespoons light soy sauce, a generous ¾ tablespoon oyster sauce, 1 tablespoon aged vinegar, ½ tablespoon sesame oil, a pinch of sugar, chicken bouillon, and white pepper. Stir to combine.
-
Arrange your choice of side vegetables on a plate.
-
Drizzle the dressing over the top, toss well, and serve.
-
A refreshing, appetite-boosting cold shredded chicken salad — done! ✅
