Chinese Chicken Salad
Serves 2·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 4 | pieces | fresh ginger(coin-sized, crushed) |
| 2 | cloves | garlic(crushed) |
| 6 | scallions(2 bruised, 4 finely sliced lengthwise) | |
| 1/2 | star anise | |
| 1 | teaspoon | Chinese five-spice powder |
| 2 | chicken breasts(on the bone, skin removed) | |
| 1 | head | Little Gem lettuce(or 1 heart of romaine, core discarded, finely shredded) |
| 1 | head | green endive(core discarded, finely shredded) |
| 1 | head | red endive(core discarded, finely shredded) |
| 1 | handful | snow peas(thinly sliced lengthwise) |
| 1 | carrot(peeled and cut into matchsticks) | |
| 3 | tablespoons | cilantro(roughly chopped) |
| red chili(optional, freshly minced) | ||
| pinch | toasted black sesame seeds | |
| 3 | tablespoons | Hoisin Sauce |
| 1/3 | cup | sesame oil(cold-pressed, untoasted (or extra virgin olive oil)) |
| 1 | tablespoon | brown rice vinegar |
| 1/4 | cup | water |
Method
1.Bring a few cups of water to a boil in a large wok or pot along with the ginger, the garlic, the 2 bruised scallions, the star anise, and the Chinese five-spice powder.
2.Turn the heat down and let the mixture simmer for 5 minutes.
3.Set up a steamer above the fragrant mixture and steam the chicken breasts for 45 minutes.
4.Set the chicken aside until it's cool enough to handle, then shred the meat with your fingers, discarding the bones.
5.Combine the shredded chicken with the 4 sliced scallions, the Little Gem, the endive, the snow peas, the carrot, the cilantro, the chili (if using), and the black sesame seeds and stir to combine with as much of the dressing as you like.
6.For the dressing: Whisk the hoisin sauce, sesame oil, brown rice vinegar, and water together.
Recipe Notes
AI · may be inaccurate
Substitutions
- Little Gem lettuce → heart of romaine
- red endive → green endive
- sesame oil → extra virgin olive oil
Tips
The steaming liquid can be strained and enjoyed as a light, wonderful broth. Leftover dressing is great on grilled fish or chicken or on a bowl of brown rice.
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