Shredded Chicken Salad
Cuisine: Chinese
Chicken breast is what defines Shredded Chicken Salad, a home meat dish.
Difficulty
3 / 5
★★★☆☆
Estimated Calories
293 kcal
Ingredients
- Chicken breast (room temperature or frozen)
- Sesame oil (or Sichuan pepper oil)
- Light soy sauce
- Aromatic vinegar
- White sugar
- Salt
- Cooking wine
- Ginger
- Cooled boiled water
Steps
- Slice the ginger and set aside
- Pour 4 liters of water into a pot
- Add the chicken breast and ginger slices
- Pour in 20 ml cooking wine
- Bring to a boil over high heat, uncovered
- Once boiling, turn to medium and skim off the foam with a spoon
- Keep cooking for 5-7 minutes: 5 minutes for fresh meat, 7 minutes for frozen
- The size of the breast affects cooking time; poke it with a chopstick, and if it goes in easily, the chicken is done. If not, cook longer
- Rinse the chicken breast in cooled boiled water to bring it to room temperature
- Tear the chicken breast into thin shreds along the grain
- Get a bowl
- Add the sesame oil, light soy sauce, vinegar, sugar and salt to the bowl
- Stir the dressing until the sugar and salt dissolve as much as possible
- Pour the dressing over the shredded chicken and mix well
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Notes
A low-oil, low-calorie home-style cold dish: tender, flavorful chicken shreds with sesame oil and aromatic vinegar giving a light, slightly numbing and tangy taste, refreshing in summer. Chicken breast is rich in quality protein and low in fat. It is simple, beginners can do it easily, and it takes only about 30 minutes from prep to finish.
Estimated difficulty: ★★★
Estimated calories: 293 kcal
Group: Shredded chicken salad
Calculation:
Per serving:
- Chicken breast 200 g
- Sesame oil 5 ml
- Light soy sauce 4 ml
- Aromatic vinegar 4 ml
- White sugar 3 g
- Salt 2 g
- Ginger 20 g
- This dish was made with what was on hand during quarantine; if you can, add cilantro or scallions for flavor, and chili oil if you like it spicy