Recipe for the Yunnan shredded chicken salad
Updated: Apr 29
Recipe adapted from The Hutong
2 chicken thighs and 1 chicken breast (or any leftover chicken meat)
2 small red chilli peppers, chopped
1½ Tbsps. of garlic, minced
8 Tbsps. coriander, chopped
4 Tbsps. mint leaves, finely sliced
4 Tbsps. Thai basil leaves, finely sliced
4 Tbsps. green onions, finely sliced
1 Tsp. sugar
small piece of ginger, sliced
2 green onions
Bring a pot of water to a boil. Add 1 tsp of salt, the ginger and the green onions. Poach the chicken on low heat fro about 10 minutes with the lid on. Turn off the heat and let stream covered for another 10 to 15 minutes until the meat is cooked through.
Remove the chicken from the water. When cool enough to handle, shred the meat by hand into small strips. Set aside for later use.
Juice the limes and mix in the chopped chilli, garlic, half a teaspoon of salt, and sugar. Taste and adjust seasoning with salt and sugar until you have a balanced sweet and sour taste.
Toss the sauce with the shredded chicken and then add the chopped green onions, coriander, mint and basil leaves. Transfer to a plate and serve.