Vermicular | Chinese Chicken Salad

Chinese Chicken Salad

Tailored for: Musui–Kamado
Cooking Flow
25 min
Cooking Steps

[WARM 200°F] 15 min + 10 min


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

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

Chopped cilantro

  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.

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Musui–Kamado with the Vermicular Cookbook.

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