StovetopChinese
Chinese chicken salad
Shredded chicken, cabbage, sesame, crunch. A full plate, not a slaw on the side.
Made it?
35 min · 25 min hands-on · pull 165°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken breast or leftover chicken3 lb
- napa or green cabbage, shredded1/2 head
- carrot, julienne1
- scallions3
- rice vinegar3 tbsp
- soy sauce2 tbsp
- sesame oil1 tbsp
- sugar1 tsp
- toasted almonds or wonton strips1/2 cup
Method
- 1
Poach or pan the chicken to 165°F. Rest. Shred.
- 2
Cabbage, carrot, scallion. Vinegar, soy, sesame, sugar.
- 3
Chicken in. Crunch on top. Serve now so it stays loud.