Cold Shredded Chicken Salad Recipe (凉拌鸡丝)

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  COOK TIME

  Prep 10m • Cook 10m

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  VIEWS

  336

1. Boneless

   skinless chicken breast: 1 piece (about 180g / 6.3 oz)

2. Cucumber

   1 medium (peeled if waxed, halved lengthwise, seeds scooped out, then julienned)

3. Carrot

   ½ medium (peeled and julienned)

4. Garlic

   2 cloves, finely minced

5. Green onion

   2 stalks, thinly sliced (white and green parts separated)

6. Roasted unsalted peanuts

   2 tbsp, roughly chopped

7. Toasted white sesame seeds

   ½ tsp

8. Light soy sauce

   1 tbsp

9. Chinese black vinegar or apple cider vinegar

   1½ tsp

   Can’t find it? Try this one.

10. Chili crisp with oil

    e.g., Lao Gan Ma: 1 tbsp

    Can’t find it? Try this one.

11. Fermented chili paste

    e.g., Duo Jiao or sambal oelek: 1 tsp

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12. Sugar

    ½ tsp

13. Shaoxing cooking wine

    1 tsp (or substitute with dry sherry or dry white wine if unavailable)

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1. Step 1: Poach the chicken gently

   Place the chicken in a small pot, cover with water, add 1 tsp Shaoxing wine and half the green onion whites (a thin slice of ginger if you have it). Bring to a bare simmer—just small bubbles, not a rolling boil—and cook for 5 minutes. Turn off the heat, cover, and let rest 3–4 minutes.

   

2. Step 2: Prep the veggies while it rests

   Cut the cucumber and carrot into thin matchsticks. If your cucumber is very watery, sprinkle a tiny pinch of salt, wait 5 minutes, then gently squeeze out excess moisture with your hands or a clean towel. (I used carrot too, but forgot to snap a photo—either way, it’s tasty.)

   

3. Step 3: Shred the chicken by hand

   Rinse the cooked chicken under cold water to stop cooking and cool it down. Pat dry with a paper towel, then pull it apart into thin, even shreds using your fingers—it holds up better than chopping.

   

4. Step 4: Mix the dressing right in your serving bowl

   In a large mixing bowl, combine the minced garlic, chili crisp, chili paste, soy sauce, vinegar, sugar, and the remaining green onion whites. Stir well until the sugar dissolves and the oil from the chili crisp blends in.

   

5. Step 5: Toss everything together

   Add the shredded chicken, cucumber, and carrot to the bowl. Use two forks or clean hands to toss gently so everything gets coated without crushing the veggies.

   

6. Step 6: Top it off and eat while it’s fresh

   Sprinkle with chopped peanuts and sesame seeds. Let it sit for 2–3 minutes so the flavors settle—but don’t wait too long, or the cucumber will soften.

   

1. If using pre-cooked chicken, skip the poaching step. Just shred and adjust salt in the dressing, as store-bought chicken is often already seasoned.

2. Start with ½ tbsp chili crisp, toss, taste, then add more if needed. Some Western-style hot sauces are sweeter or saltier than Lao Gan Ma, so you might need less sugar or soy sauce to balance it out.

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