Servings: 4
Ingredients
For poaching the chicken breast
- 300 g chicken breast
- 1 stalk scallion
- 2 slices ginger
Vegetables
- 0,5 cucumber julienned
- 80 g carrot julienned
- 50 g red cabbage thinly sliced
- 20 g scallion
Dressing
- 20 g light soy sauce
- 15 g vinegar
- 15 g sugar
- 3 g sesame oil
- 80 g chili oil
Procédé
Poach and shred the chicken
- Bring a saucepan of water to a boil.
- Add the chicken breast, scallion, and ginger.300 g chicken breast, 1 stalk scallion, 2 slices ginger
- Reduce the heat to very low, cover, and keep the water at a bare simmer (small bubbles, no vigorous boiling).
- Cook for 15 minutes.
- Turn off the heat and let stand, covered, for 5 minutes.
- Remove the chicken and reserve a little of the cooking broth.
- Let the chicken cool until it is safe to handle, then shred it along the grain.
Make the sauce and assemble
- Whisk together the light soy sauce, vinegar, sugar, sesame oil, and chili oil.20 g light soy sauce, 15 g vinegar, 15 g sugar, 3 g sesame oil, 80 g chili oil
- Stir until the sugar dissolves and the sauce is well combined.
- Arrange the vegetables (cucumber, carrot, red cabbage, and scallion) over the shredded chicken.0,5 cucumber, 80 g carrot, 50 g red cabbage, 20 g scallion
- Pour the sauce over top, toss evenly, and serve.
Notes
- The key to keeping chicken breast tender is to cook it gently at a low temperature, without a rolling boil.
- The traditional version contains fewer vegetables; here, we add extra for a fresher, lighter dish.
- Feel free to adapt the vegetables to your taste (bamboo shoots, carrot, cucumber, red cabbage, etc.).
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