Chinese Chicken Salad with Hoisin Sauce
6 servings
70 minutes
Chicken salad with hoisin sauce is a harmony of traditional Chinese flavors in one dish. Hoisin, with its deep sweet-salty note, gives the chicken a rich aroma, while fresh vegetables add crunch and lightness. Ginger and soy sauce enhance the Eastern motifs, creating a balance of flavors. This salad is an ideal choice for those who want to enjoy Asian cuisine in its simplicity and sophistication. It can be a great appetizer or even a full meal, especially when paired with rice or noodles. Historically, hoisin was used in China as a universal sauce for meat and vegetables, and its use in this salad pays homage to centuries-old culinary tradition. Each spoonful is a journey into the world of subtle flavors and textures where sweet meets salty and soft meets crunchy.
1
For the dressing, grate the ginger and mix it in a jar with vinegar, 100 ml of vegetable oil, soy sauce, and hoisin. Close the lid tightly and shake vigorously to combine all the ingredients well.
- Ginger: 5 g
- Rice vinegar: 0.7 glass
- Vegetable oil: 110 ml
- Soy sauce: 3 tablespoons
- Hoisin sauce: 6 tablespoons
2
Salt and pepper the chicken. Heat the remaining oil in a 30 cm diameter skillet over medium heat. Place the chicken and fry for 5 minutes until the bottom is slightly browned. Then flip it over, cover with a lid, and fry for another 5 minutes until the meat is cooked through. Transfer the chicken to a board and shred it into small pieces using two forks. Pour half of the dressing over them and refrigerate for 30 minutes.
- Chicken breast: 550 g
- Salt: pinch
- Ground black pepper: pinch
- Vegetable oil: 110 ml
3
While the chicken is marinating, cut the napa cabbage into pieces about 0.5 cm, remove the seeds and membranes from the bell pepper, and trim the ends and strings from the green peas. Thinly slice the peas, pepper, and green onion.
- Napa cabbage (pak choi type): 0.5 piece
- Red sweet pepper: 2 pieces
- Snap peas: 1 glass
- Spring onion: 4 pieces
- Bean sprouts: 1 glass
4
Remove the chicken from the marinade and mix in a large bowl with cabbage, bell pepper, bean sprouts, peas, green onions, and the remaining sauce.
- Chicken breast: 550 g
- Napa cabbage (pak choi type): 0.5 piece
- Red sweet pepper: 2 pieces
- Bean sprouts: 1 glass
- Snap peas: 1 glass
- Spring onion: 4 pieces
- Hoisin sauce: 6 tablespoons