Asian Chicken Salad with Lemon
User Reviews
5
Asian Chicken Salad with Lemon
Description
This salad uses boneless, skinless chicken thighs poached gently in water flavored with ginger and scallion. The gentle poaching method yields moist and tender chicken, which is shredded for easy mixing.
The dressing is made by briefly heating garlic in oil, then adding Shaoxing wine and simmering before incorporating soy sauce, rice vinegar, and oyster sauce. This combination brings a balance of savory, sour, and aromatic flavors. Thin lemon slices and fresh cilantro add brightness, while optional bird chilis provide mild spice.
The shredded chicken is tossed with the dressing and fresh herbs, resulting in a flavorful salad suitable as a light main course or side dish. Cooling the chicken in an ice bath after cooking also helps maintain a good texture.
Ingredients
- 3 lices ginger (about 1/8 inch thick x 2 inches wide, or 0.3cm x 5 cm)
- 1 scallion
- 1 pound chicken thigh boneless, skinless
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced, about 2 tablespoons)
- 1 teaspoon Shaoxing wine
- 1 1/2 tablespoons soy sauce light
- 1 1/2 teaspoons rice vinegar
- 1 tablespoon oyster sauce
- 1-2 bird chili finely chopped, optional, Thai
- 1/4 cup cilantro (chopped)
- 1/2 lemon (de-seeded and very thinly sliced)
- salt to taste
Instructions
- In a medium pot, bring 6 to 7 cups of water to a boil, along with 3 slices of ginger and 1 scallion.
- Add the chicken thighs, and bring the water to a boil again. Immediately turn off the heat, cover tightly, and let the chicken sit in the pot for 12 to 15 minutes (depending on the size of your chicken thighs). The chicken is done when you poke the thickest part of the thigh with a chopstick and the juice runs clear.
- Meanwhile, make the sauce. Heat the oil in a small saucepan over medium heat. Add the minced garlic, and cook for 15 seconds. Then add the Shaoxing wine, and bring the mixture to a simmer.
- When it starts to simmer, immediately turn off the heat. Stir in the light soy sauce, rice vinegar and oyster sauce.
- When the chicken is cooked through, transfer it to an ice bath to stop the cooking process. Use your hands to shred it into smaller bite-sized pieces, and transfer to a mixing bowl.
- Add the sauce to the chicken, along with the chilies (if using), cilantro, and lemon slices. Toss well, and add salt to taste. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 603mg | 25% |
| Potassium | 367mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 25mg | 28% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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