Cold Shredded Chicken Salad
鸡胸肉这样做巨好吃❗️凉拌鸡丝😋低脂高蛋白 · pan chinese cuisine
This is a light Chinese-style cold chicken dish made with lean chicken breast. The chicken is poached with aromatics, shredded, and dressed with a chili-sesame sauce brightened with vinegar and soy sauce. It fits low-fat, high-protein meal plans.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (1 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 piece
cilantro香菜
4.0 stalk
scallion葱花
4.0 stalk
garlic大蒜
16.0 clove
8.0 piece
4.0 piece
8.0 slice
2.0 stalk
2.12 oz
7.2 oz
1.48 oz
Ground chile辣椒粉
0.85 oz
salt盐
to taste
to taste
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Chili-oil infusion ↗
Pour hot oil over ground chilies and spices to extract color and heat.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Cut the chicken breast lengthwise into two halves, place it in a pot with cold water, and add 1 star anise, sections of scallion (da cong), and ginger slices.
✅ Done when: The chicken is in the pot with cold water and the aromatics are added before any heat goes on.
- 2
Step 2
Add 1 spoon of Chinese cooking wine (liao jiu) to the pot.
✅ Done when: The cooking wine is stirred into the water and is fully incorporated.
Bring the water to a boil and cook the chicken until fully done, then remove it from the pot.
✅ Done when: The water is boiling and the chicken is cooked through with no pink inside.
- 4
Step 4
Drain the chicken and let the surface water run off.
✅ Done when: No standing water remains on the chicken or in the plate.
- 5
Step 5
Shred the chicken by hand into thin strips and arrange them on a serving plate; set aside.
✅ Done when: The chicken is evenly shredded into strands and laid out on the plate.
- 6
Step 6
In a bowl, add 1 spoon each of sesame seeds and chili powder; slice the bird's eye chilies into rings and mince the garlic.
✅ Done when: The bowl holds the sesame seeds and chili powder, and the chili rings and minced garlic are cut and ready.
Pour hot oil over the sesame seeds, chili powder, chilies, and garlic in the bowl.
✅ Done when: The oil sizzles on contact and the spices release their aroma.
- 8
Step 8
Add 3 spoons of light soy sauce to the bowl.
✅ Done when: The soy sauce is fully mixed into the seasoned oil.
- 9
Step 9
Add 2 spoons of rice vinegar.
✅ Done when: The vinegar is stirred in and evenly combined with the sauce.
- 10
Step 10
Add half a spoon of oyster sauce.
✅ Done when: The oyster sauce is dissolved into the dressing with no streaks remaining.
- 11
Step 11
Add a little salt.
✅ Done when: The salt is sprinkled in and dissolved when stirred.
- 12
Step 12
Add a little sugar.
✅ Done when: The sugar is added and dissolves fully as the dressing is mixed.
Stir the dressing until well combined.
✅ Done when: The sauce is uniform in color with all ingredients evenly dispersed.
- 14
Step 14
Cut the cilantro and add it to the shredded chicken.
✅ Done when: The cilantro is chopped and distributed over the chicken strips.
Pour the dressing over the chicken.
✅ Done when: The sauce is evenly poured over the chicken and cilantro.
Toss everything together until well mixed and serve.
✅ Done when: Every strand of chicken is evenly coated with the dressing.