Asian Lemon Chicken Salad

Steps to make

1. 1

   Boil water with ginger and scallion

   5 min
   

   To a medium pot, add 6 to 7 cups of water, 3 slices of ginger, and 1 scallion. Bring to a boil.

2. 2

   Poach chicken

   15 min
   

   Add 1 pound boneless skinless chicken thighs and bring the water to a boil again. Once at a boil, immediately turn off the heat and cover tightly with a lid. Let the chicken sit for 12 to 15 minutes (depending on the size). The chicken is done when you pierce the thickest part of the chicken thigh with a chopstick and the juices run clear.

4. 3

   Prepare sauce: Heat oil and cook garlic

   1 min
   

   In the meantime, prepare the sauce. Heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add 4 minced cloves garlic and cook for 15 seconds.

5. 4

   Add Shaoxing wine

   1 min
   

   Then add 1 teaspoon Shaoxing wine and bring the mixture to a simmer. Once at a simmer, immediately turn off the heat.

6. 5

   Add soy sauce, vinegar and oyster sauce

   2 min
   

   Stir in 1 ½ tablespoons light soy sauce, 1 ½ teaspoons rice vinegar, and 1 tablespoon oyster sauce.

7. 6

   Cool chicken

   

   Once the chicken thighs are cooked through, transfer them to an ice bath.

8. 7

   Shred chicken

   2 min
   

   Using your hands, shred the chicken into bite-sized pieces. Place the chicken into a mixing bowl.

9. 8

   Combine chicken and sauce

   2 min
   

   To the bowl with chicken, add the prepared sauce, chopped chilies (if using), ¼ cup chopped cilantro, and lemon slices. Toss to combine. Season with salt to taste.

10. 9

    Serve

    

    Serve and enjoy!