chinese

Poached Chicken Breast Salad

Name: Poached Chicken Breast Salad
Total time: 1 h
Yield: 2 servings
Cuisine: chinese
Ingredients: 500 ml Water; 8 pieces Dried chili; 2 tsp Fennel seeds; 1 tsp Sichuan peppercorns; 1 piece Star anise; 1 tsp Salt; 2 tbsp Soy sauce; 2 pieces Chicken breast; 1 piece Cucumber; 0.5 piece Red onion; 1 tbsp Peanut butter; 1 tsp Minced garlic; 1.5 tbsp Hot sauce (e.g., Frank's RedHot); 1 tbsp Chicken cooking liquid; 2 pieces Boiled egg

A simple yet flavorful recipe for perfectly poached chicken breast, served shredded with fresh vegetables and a savory peanut-garlic dressing. Ideal for a healthy and delicious meal.

1h 2 servings小高姐的 Magic Ingredients Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

460

Calories

77g

Protein

Carbs

14g

Fat

Scale recipe

2 servings

Original recipe

Ingredients15 items

Produce

🥒Cucumber1 piece

🧅Red onion½ piece

🧄Minced garlic1 tsp

Meat

🐔Chicken breast2 pieces

Dairy

🥚Boiled egg2 pieces

Pantry

💧Water500 ml

🧂Salt1 tsp

醤油Soy sauce2 tbsp

🥜Peanut butter1 tbsp

🌶️Hot sauce (e.g., Frank's RedHot)1½ tbsp

🥣Chicken cooking liquid1 tbsp

Spices

🌶️Dried chili8 pieces

🌿Fennel seeds2 tsp

🌶️Sichuan peppercorns1 tsp

⭐Star anise1 piece

Instructions

1
Pour 500ml of water into a pot and bring it to a boil over high heat.
2
Add dried chili, fennel seeds, Sichuan peppercorns, star anise, salt, and soy sauce to the boiling water. Stir to combine.
3
Once the water boils again, reduce the heat to a low simmer. Carefully add the chicken breasts to the pot. Use a small plate to press down on the chicken breasts, ensuring they are fully submerged in the liquid.
4
Cover the pot with a lid and simmer the chicken breasts for 10-12 minutes.
10:00 timer
5
After simmering, turn off the heat but do not open the lid. Let the chicken breasts rest in the hot liquid for 30 minutes. This allows the residual heat to cook the chicken through and for the meat to absorb the flavors, keeping it juicy.
30:00 timer
6
Remove the chicken breasts from the broth and let them cool completely. Reserve 1 tablespoon of the cooking liquid for the sauce.
7
Once cooled, shred the chicken breasts by hand into thin strips.
8
Prepare the vegetables: slice the cucumber into julienne strips and the red onion into thin slices.
9
In a small bowl, combine peanut butter, minced garlic, hot sauce, and the reserved chicken cooking liquid. Whisk until the sauce is smooth and creamy.
10
In a large mixing bowl, combine the shredded chicken, cucumber strips, and red onion slices. Pour the prepared sauce over the ingredients.
11
Toss everything together until the chicken and vegetables are evenly coated with the sauce.
12
Serve the chicken salad on a plate, optionally garnished with halved boiled eggs for extra protein.

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