Shanghai-Style Chicken Breast Salad

Instructions

1. 1Place chicken breast in a small pot; cover with cold water by 2 cm. Add 1 tsp light soy sauce and 1 tsp Shaoxing wine (optional). Bring to a gentle simmer over medium heat.

   水沸即转小火

   🔍 Look for Medium heat 2–3 分钟 · 2–3 minutes

   Visual: 锅边持续冒小泡，非大滚。Small bubbles rise steadily around edges, not rolling boil.

   You know it's right when: 表面变不透明乳白，浮起薄层泡沫。Surface turns opaque white with faint foam.

2. 2Reduce heat to low, cover, and poach gently for 12 minutes. Turn off heat and let rest, covered, for 10 more minutes.

   利用余热焖熟，肉质更嫩

   🔍 Look for Low heat 10 分钟 · 10 minutes

   Visual: 鸡肉完全不透明，无粉红色泽。Chicken is fully opaque with no pink near bone line (though boneless).

   You know it's right when: 用温度计测中心达65°C（149°F）。Internal temp reaches 65°C (149°F) when checked with thermometer.

3. 3Drain chicken, rinse briefly under cool water, then pat dry. Chill in fridge for 15 minutes — this firms texture for clean shredding.

   冷处理是关键，防散碎

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 表面微凉略黏，不湿滑。Surface feels cool and slightly tacky, not wet.

   You know it's right when: 手指轻按有弹性。Firm to light press with finger.

4. 4Shred chilled chicken crosswise into 2-mm-wide strips using two forks or fingers. Place in a large bowl.

   逆纹撕更易断纤维

   🔍 Look for 3–4 分钟 · 3–4 minutes

   Visual: 细丝均匀、有弹性，不黏连不糊烂。Strips are even, springy, and separate cleanly—not mushy or clumped.

   You know it's right when: 用叉子轻拉即散开。No resistance when pulling apart with forks.

5. 5Add cucumber and romaine. Whisk rice vinegar, sesame oil, ¼ tsp white pepper, and ½ tsp salt. Pour over salad and toss gently with chopsticks.

   筷子拌防压碎蔬菜

   🔍 Look for 1 分钟 · 1 minute

   Visual: 酱汁均匀裹住食材，底部无积液。Dressing coats ingredients evenly but doesn’t pool at bottom.

   You know it's right when: 生菜叶泛微光，不湿透。Lettuce leaves glisten lightly, not soaked.