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WELCOME TO COBA GRILLS HONG KONG

WELCOME TO COBA GRILLS HONG KONG

Asian chicken salad, Asparagus salad with mushroom, Barbecue chicken quinoa salad, Bbq chicken drummers with green goddess salad, Blt potato salad, Celtuce leaves salad, Chicken strawberry spinach salad, Yunnan lime chicken salad recipe by Alison Wright

How To Prepare Yunnan Lime Chicken Salad?

Preparation:

  • Preparation time: 10 min
  • Cooking time: 20 min
  • Serving: 4

This Yunnan Lime Chicken Salad is a burst of tangy, spicy, and umami flavors, perfect for a light yet satisfying meal. The combination of lime, Sichuan peppercorns, and fresh herbs makes it a standout dish.

Ingredients:

Poaching

  • 1 chicken breast
  • 1 tablespoon Shaoxing wine
  • 1" inch ginger, sliced
  • 2 scallions, halved
  • 1 tablespoon salt

Salad

  • 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 cilantro, chopped (yields 1/4 cup loosely packed)
  • 1 Thai chili pepper, sliced (or any other hot pepper you prefer)
  • Thinly sliced lime pieces, for garnish (Optional)

Instructions:

  1. Add chicken breast into a medium-sized pot and add water to cover the chicken by 1". Add the Shaoxing wine, ginger, scallion 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.
  2. Prepare a cold water bath with ice when the chicken is almost done.
  3. 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.
  4. 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 flavor in. Then add the cilantro and chili. Mix again. Taste the salad and adjust seasoning by adding more salt if needed.
  5. Garnish with extra lime pieces and serve as an appetizer.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/yunnan-lime-chicken-salad/