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Shanghai Chicken Salad

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"A handful of ingredients comes together to create a dressing that makes this salad bright and complex. Cooking the chicken right in the dressing infuses it with flavor, and shredding the meat, rather than slicing it into chunks, allows it to absorb the dressing. Topping this Asian-inspired salad with chow mein noodles adds the perfect crunch. Chow mein noodles, hoisin sauce, and toasted sesame oil can all be found in the international aisle of the supermarket."

List of Ingredients

â—¦ ½ cup rice vinegar
â—¦ 3 tablespoons plus â…“ cup soy sauce
â—¦ â…“ cup hoisin sauce
â—¦ ¼ cup toasted sesame oil
â—¦ 1 tablespoons plus 1 ½ teaspoons grated fresh ginger
â—¦ 4 boneless, skinless chicken breasts (about 1 ½ pounds)
â—¦ Salt and pepper
â—¦ ½ head napa or Chinese cabbage, shredded
â—¦ 1 large red bell pepper, seeded and sliced thin
â—¦ 1 bunch scallions, sliced thin on the bias
â—¦ 1 cup chow mein noodles


Recipe

Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, sesame oil, and ginger together in bowl. Place chicken in single layer in Dutch oven. Pour ½ cup of vinegar mixture over chicken. Add remaining soy sauce and 3 cups water. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.

Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long, thin strands.

Transfer chicken to large bowl, toss with 2 tablespoons vinegar mixture, and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles. Serve.

Serves 4