Vermicular | Chinese Chicken Salad

Chinese Chicken Salad

Cooking Flow
Cook
25 min
Cooking Steps

[WARM 200°F] 15 min + 10 min

Ingredients

Chicken
½ lb chicken breast, skinless and boneless
2 scallions, chopped
1" piece fresh ginger, unpeeled, crushed
2 cloves garlic, skin-on, crushed

Salad Dressing
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons white sesame seeds
1 tablespoon vegetable oil
1 teaspoon sesame oil
½ teaspoon fresh ginger, peeled and grated
½ teaspoon garlic, grated

Salad
120 g romaine lettuce, sliced
60 g bean sprouts
40 g radicchio, sliced
40 g carrots, julienned
40 g celery, julienned
40 g cucumber, julienned
20 g scallions, julienned

Garnish
Chopped cilantro

DIRECTIONS
  1. Place scallions, ginger and garlic in the pot. Place chicken skin-side down on top of vegetables, cover and steam over [WARM 200°F] for 15 minutes. Flip the chicken and steam for another 10 minutes. Transfer to a plate and shred the chicken once cooled.

  2. In a small bowl, combine ingredients for Salad Dressing and mix well. Set aside.

  3. In a large bowl, add in cut vegetables and shredded chicken and toss with dressing.

  4. Garnish with cilantro and serve.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo

Complete your Kitchen

Musui–Kamado

Matte Black & Silver
$670

Magnetic Trivet

Black Walnut
$60

Pot Holders

Graphite
$40