Chinese · Lunch
Cold Poached Chicken Ginger Salad
Poached chicken breast cooled and hand-shredded over crisp julienned cucumber, carrot and scallion, dressed with a ginger-scallion oil and soy-sesame vinegar dressing. Chinese banquet-style salad, light and cold, finished with cilantro, toasted sesame seeds and fresh chili for heat.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
398Calories
45.2gProtein
18.9gFat
11.8gCarbs
6.1gSugar
2.6gFiber
1180mgSodium
152mgChol
3.1gSat Fat
820mgPotassium
55mgCalcium
2.1mgIron
0.4mcgVitamin B12
12mgVitamin C
protein-rich
low-carb
low-calorie
gluten-free-adaptable
egg-free
herb-salt
hidden-gems
low-calorie
Instructions
1
Prep
Julienne cucumber and carrot, then chill in iced water. Mince half the ginger and half the scallion; keep the remaining ginger and scallion separate for poaching.
2
Poach
Simmer chicken breast in water with reserved ginger and scallion over medium heat for 10–12 minutes until it reaches 165°F internally, then plunge into iced water for 10 minutes and shred by hand.
3
Bloom
Heat vegetable oil until steaming, then pour it over minced ginger and scallion in a bowl; stir until sizzling and the raw ginger smell softens.
4
Whisk
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar and salt until dissolved and glossy.
5
Assemble
Drain cucumber and carrot, then toss them with shredded chicken, ginger-scallion oil and dressing in a large bowl until coated.
6
Plate
Pile salad onto a plate and scatter with sliced chili, cilantro and toasted sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 150g150g cucumber
- 80g80g carrot
- 44 scallion
- 2 tbsp2 tbsp ginger-fresh
- 4 tbsp4 tbsp vegetable-oil
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp rice-vinegar
- 2 tsp2 tsp sesame-oil
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp sesame-seeds
- 11 chili-fresh
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sugar-white
