What is your favorite part of chicken? In Chinese markets, there are various chicken parts for sale: chicken wings, chicken legs, chicken breasts, and chicken feet. Of course, there are also whole chickens for sale. On My Chinese Home Kitchen, many recipes use chicken breast, such as Kung Pao chicken and Easy Fried Chicken. Today we will use chicken breast as the main ingredient again. However, we present a new way of cooking, which is the best cold mix cooking for summer. We have many cold mixed vegetable salads, and today we add a delicious Chinese cold shredded chicken salad recipe!
This cold shredded chicken salad gets its unique flavor from the sauce. First, you have to cook the chicken breast, as I guess you don’t want to eat raw chicken. So how do we tell if the chicken breast is cooked? Place the chicken breast in cold water. Bring to a boil, cover with a lid, and let the chicken breast simmer for 15-20 minutes. Insert a chopstick into the chicken breast: if the water flowing out is pink, the interior is not fully cooked. When the water that flows out is white, it means that the chicken is cooked. Once we have the cooked chicken breast, we can make shredded chicken with a cold sauce!
Sauce for Chinese chicken salad
The sauce is seasoned with Chinese Chili Powder, powdered Sichuan peppercorn, and Chili Oil. Make your own powdered Sichuan pepper by heating the peppercorns on a flat, dry skillet over low heat. When you smell the aroma, remove the peppercorns from the heat. Then grind them with mortar and pestle, or a spice grinder. Chili Oil is easy to make too. We use a recipe from our friends at the Mala Market.
Cold Shredded Chicken Salad
Equipment
- 1 wok (or saucepan)
- 1 mixing bowl
Ingredients
Main Ingredient:
- 200 g chicken breast 7 ounces
Accessory Ingredients:
- 50 g cucumber 1 ¾ oz by weight
- 1 green onion
- 2 cloves fresh garlic
- 3 er jing tiao chili peppers
Seasonings:
- salt (to taste)
- 1 tsp white sugar
- 1 ½ tsp oyster sauce
- 1 ½ tsp light soy sauce
- 2 tsp Chinese chili powder
- 2 tsp Sichuan peppercorn powder
- ½ tsp sesame oil
- 2 tsp chili oil
- 4 tsp peanut oil, soybean oil, canola oil, vegetable oil, or lard
Instructions
- Cook and shred the chicken breast (see note below).200 g chicken breast
- While the chicken is cooking, shred the cucumber and marinate with a small amount of salt.50 g cucumber, salt (to taste)
- Finely chop the green onion,shallots, garlic, and dried red pepper.
- Add 20ml of oil to the pan. Sauté the green onions, garlic, and dried red peppers until fragrant. Then pour into the container together with the oil.1 green onion, 2 cloves fresh garlic, 3 er jing tiao chili peppers, 4 tsp peanut oil, soybean oil, canola oil, vegetable oil, or lard
- Add the seasonings and the sauteed ingredients in their oil to the shredded chicken and stir well.1 tsp white sugar, 1 1/2 tsp oyster sauce, 1 1/2 tsp light soy sauce, 2 tsp Chinese chili powder, 2 tsp Sichuan peppercorn powder, 1/2 tsp sesame oil, 2 tsp chili oil
- Squeeze the water from the marinated cucumber and stir well with the shredded chicken. Finish.
Notes
- Place the chicken breast in cold water and bring to a boil over high heat. If you’re not sure if the chicken breast is cooked, you can insert chopsticks into the chicken breast, and if the water flowing out is pink, it means that its interior is not fully cooked. When the water is white or light yellow, the chicken is cooked.
- If you don’t like it too spicy, you can add chili peppers according to your taste.
- There is no exact marinating time for pickled cucumbers because we just use salt to make the cucumbers less watery. When step 3 is over, the cucumbers have been marinated.
- Cut the chicken into strips along the grain of the meat. Of course, you can also tear it into strips by hand.
Nutrition
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