Yunnan Lime Chicken Salad
A delicious and authentic sichuan and regional recipe for Yunnan Lime Chicken Salad, prepared with traditional seasonings and techniques.
Ingredients
- • 1 chicken breast
- • 1 tablespoon Shaoxing wine
- • 1 ” inch ginger (, sliced)
- • 2 spring onions (, halved)
- • 1 tablespoon salt
- • 1 clove garlic (, grated)
- • 1/4 purple onion (, thinly sliced)
- • 1 tablespoon light soy sauce
- • 1 tablespoon Chinkiang vinegar
- • 1 lime (, juiced)
- • 1 teaspoon sugar
- • 1/4 teaspoon ground Sichuan peppercorn
- • Pinch of salt
- • 1 small batch fresh coriander (, chopped (yields 1/4 cup loosely packed))
- • 1 Thai chilli pepper (, sliced (or any other hot pepper you prefer))
- • Thinly sliced lime pieces (, for garnish (Optional))
Preparation Steps
Add chicken breast into a medium-sized pot and add water to cover the chicken by 1”. Add the Shaoxing wine, ginger, spring onions and salt. Cook over medium-high heat until just starting to simmer. Turn to medium-low or low heat so the broth barely bubbles. Cook until just cooked through, for 15 minutes or so. The inside of the chicken should read 165°F (74°C), or insert a sharp knife into the thickest part, and the juice should come out clear.
Prepare a cold water bath with ice when the chicken is almost done.
Transfer the poached chicken into the prepared water bath to stop the cooking. Once cooled to room temperature, transfer to a big bowl. Shred the chicken and transfer to a big bowl.
Add the garlic, purple onion, light soy sauce, Chinkiang vinegar, lime juice, sugar, Sichuan peppercorn, and pinch of salt to the chicken. Mix very well. If you have a pestle, use it to gently massage the chicken to blend the flavour in. Then add the fresh coriander and chilli. Mix again. Taste the salad and adjust seasoning by adding more salt if needed.
Garnish with extra lime pieces and serve as an appetizer.