Shredded Chicken Salad – Dongjiang Style

Bring water to a boil, place a chicken in boiling water, add a dash of salt and a few slices of green onion and ginger. Continue to cook for 5 minutes over high heat. By now, the chicken meat should have fully cooked. Then turn off the heat. Keep the chicken in the pot to cool off for 8 hours. Poach the chicken this way can produce tender and juicy meat.

Remove the cooked chicken from the pot and soak it in cold water for another 30 minutes.

Place the cooked chicken in a plastic bag.

Bash the cooked chicken meat with a stick until it is loosened and break up into small pieces can turn the tough meat to become more tender.

Shred the chicken meat into strips.

In a large bowl, add the shredded chicken and seasoning. Mix well. ① Chopped cilantro ② Sand ginger powder ③ Salt ④ Sesame seed oil

Arrange the shredded chicken on a serving plate. Enjoy!