Shredded Chicken Salad
A quick dish during quarantine, low oil and low calorie, simple to make, estimated cooking time 30 minutes
Ingredients and Tools
- Chicken breast (fresh or frozen at room temperature)
- Sesame oil (Sichuan peppercorn oil)
- Light soy sauce
- Aged vinegar
- White sugar
- Salt
- Cooking wine
- Ginger
- Cooled boiled water
Measurements
- Chicken breast 200 g
- Sesame oil 5 ml
- Light soy sauce 4 ml
- Aged vinegar 4 ml
- White sugar 3 g
- Salt 2 g
- Ginger 20 g
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 without a lid
- After it boils, reduce to medium heat and skim off the foam with a spoon
- Continue cooking for 5-7 minutes: 5 minutes for fresh chicken, 7 minutes for frozen chicken
- The size of the chicken breast affects cooking time. Insert chopsticks into the chicken breast; if it goes in easily, the chicken is cooked. If not, extend the cooking time
- Rinse the chicken breast with cooled boiled water to bring it to room temperature
- Shred the chicken breast into thin strips along the grain
- Prepare a bowl
- Add the prepared sesame oil, light soy sauce, aged vinegar, white sugar, and salt to the bowl
- Stir the sauce so the sugar and salt dissolve as much as possible
- Pour the sauce over the shredded chicken and mix well
Notes
- This dish was made during quarantine with available ingredients. If you have the conditions, you can add cilantro, scallions, etc. for flavor. If you like spicy food, you can add chili oil. If you follow this guide and find any issues or improvements to the process, please submit an Issue or Pull request.