Jui Ji Drunken Chicken Salad
Jui Ji Drunken Chicken Salad
Get this quick and easy chicken salad recipe by Ching He-Huang from The Big Eat with Ching
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 2 hours
  • Cooking Time 35 minutes
  • Yield 4 servings
  • For the steaming Chicken:
  • 480 grams organic Chicken thigh, with the skin on
  • 15 grams Ginger, peeled and sliced
  • 1 large spring Onion, chopped into 1 inch lengths
  • 1 teaspoon salt
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon Mijiu rice wine (or you can use Vodka or Gin)
  • 1 teaspoon pepper
  • For the Chicken dressing:
  • 100 millilitres Shaoxing rice wine
  • 100 millilitres juice from the cooked Chicken
  • 100 millilitres Mijiu rice wine
  • 1 tablespoon Sesame oil
  • Pinch of salt
  • 1 teaspoon sugar
  • For the salad:
  • 10 centimetre piece of Cucumber, julienned
  • 1 medium Carrot, julienned
  • ½ red pepper, julienned
  • Mangetout, julienned
  • ¼ Chinese Cabbage, shredded
  • 2 tablespoons chopped Coriander stems
  • A few Coriander leaves for garnish
  • 1 spring Onion, thinly sliced for garnish
  1. Wash the chicken and dry it well
  2. On a heatproof plate, place the spring onions, then place the chicken pieces on top
  3. Underneath the chicken skin, place the pieces of ginger
  4. Season the chicken with salt, and pepper
  5. Add the shaoxing rice wine and then some stronger rice wine
  6. Place the heatproof plate in a bamboo steamer and steam the chicken over a pan of water for about 35 minutes on a medium heat, until cooked. Make sure the base of the steamer doesn’t touch that water, add more water in the pan if it runs out
  7. Once cooked, take it off the heat and out of the steamer and allow it to cool and cut it into bitesize chunks
  8. Make the dressing by adding all the ingredients into a bowl, and then add the chicken
  9. Put it into the fridge for a minimum of 2 hours, or preferably overnight
  10. Combine the salad ingredients and put it onto a serving plate, layer the chicken on top and scatter over some spring onions and coriander leaves and serve

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