Chinese Style Chicken Salad
 
Prep time
Cook time
Total time
 
This easy Asian Chicken Salad is packed with crunchy veggies and tender chicken. Learn two ways to prep the chicken: quick cold poaching or flavorful brining and searing.
Author:
Recipe type: salad
Cuisine: Asian
Serves: 2-3
Ingredients
For poaching liquid:
  • 1 litre water (enough to cover the chicken)
  • 10 peppercorns , crushed
  • 3 spring onions, coarsely chopped
  • 2 inch piece ginger, sliced and smashed
  • 4 cloves garlic, smashed
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine or Vinegar
For the brine version:
  • 2 tbsp salt
  • 1 tbsp brown sugar
  • 4 cups water
  • oil, for searing chicken
For the salad:
  • 500gms boneless breasts
  • 3 cups Napa cabbage or purple cabbage, shredded
  • 2 medium carrots, julienned or shaved into ribbons
  • 1 yellow bell pepper, cut into ¼ inch strips
  • ½ cup chow mein or wai wai noodles (crunchy noodles- see note above)
  • 2 green onions, sliced thin at an angle
  • Handful of finely chopped cilantro
Optional add-ins:
  • 1 package bean sprouts (1 cup)
  • 1 can baby corn, chopped into bite sized pieces
for the dressing: (adjust according to requirement)
  • 4 tbsp rice vinegar
  • 3 tbsp soy sauce (I use the one with less sodium- if using regular start with 1.5 tbsp and adjust accordingly)
  • 2 tbsp toasted sesame oil
  • 2 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1- 2 tbsp vegetable oil
  • ½ tsp freshly crushed black pepper
  • 4 bird's eye chili
  • 1 tbsp lime juice (Adjust as per your preference)
  • 1 tsp honey
  • Optional add ins: 1 tsp chili oil, 1-2 tbsp kewpie toasted sesame dressing
Instructions
For cold poaching version:
  1. Place the chicken breasts in a wide saucepan or pot. Add your aromatics and salt. Pour in enough cold water to submerge the chicken completely.
  2. Place the pot over medium-high heat. As soon as the water reaches a gentle, dancing simmer (not a rolling boil), immediately turn the heat down to the lowest setting.
  3. Cover the pot with a tight-fitting lid and let it simmer very gently for 8–10 minutes (depending on the thickness of the breasts).
  4. Turn off the heat entirely, keep the lid on, and let the chicken sit in the hot water for another 5–10 minutes. This "rest" in the warm liquid ensures the centers are cooked through without becoming tough.
  5. Remove the chicken from the liquid. Once cool enough to handle, use two forks to shred the meat into bite-sized ribbons.
  6. Pro-Tip: Don't toss that poaching liquid! Strain it and keep it in the fridge—it’s essentially a light, ginger-infused chicken stock that’s perfect for a quick noodle soup the next day.
For the brined version:
  1. Place the chicken breast under a piece of saran wrap or in a ziploc bag. Using a meat mallet or a rolling pin, pound the chicken on the thick upper portion to flatten the chicken until even, roughly ¾ or 1 inch thick.
  2. Pour cold water into a large, bowl with a fairly wide bottom.
  3. Add the salt to the bowl. Stir until the salt is dissolved.
  4. Mix in the brown sugar Submerge the chicken breasts into the brine giving it a quick stir.
  5. Brine the chicken for 1-2 hours. Any longer and I have found that the chicken can become tad salty.
  6. When ready to sear, remove the chicken from the brine and pat it very dry with paper towels. This is the secret to a good sear. If the chicken is wet, it will steam instead of browning.
  7. Heat 1 tbsp oil in a heavy-bottomed skillet (cast iron is great here) over medium-high heat. Once the pan is shimmering, add the chicken breasts.
  8. Let them sear undisturbed for 5–6 minutes until a golden-brown crust forms. Flip and cook for another 5–7 minutes on the other side, or until the internal temperature reaches 165°F (74°C).
  9. Transfer the chicken to a cutting board and let it rest for at least 5–10 minutes. This allows the juices to redistribute so they stay in the meat rather than ending up on your board.
  10. For the "brine and sear" version, slice the chicken into thin strips against the grain rather than shredding it, as it shows off that beautiful golden crust.
Prep the veggies:
  1. Chop all your veggies and toss together in a bowl.
  2. Add the chicken.
Make dressing:
  1. In a small bowl, whisk together all the ingredients except the oil. Slowly drizzle in vegetable oil, whisking constantly until emulsified. I generally like to put all the ingredients including the oil in a jar that closes with an airtight lid- and then give it a good shake to emulsify everything.
Assembly:
  1. Drizzle the dressing over the veggies and mix. Season with salt and pepper if required. Serve in individual bowls topped with wai wai/crunchy chowmein/ slivered almonds/nuts/ toasted sesame seeds
Recipe by The Novice Housewife at https://novicehousewife.com/2016/01/29/asian-chicken-salad/