Versatile Mixed Vegetable Salad
ID: 75921a67...
A refreshing summer cold dish easily made with leftover refrigerator ingredients. Key techniques like poaching the chicken breast using the 'carryover cooking' (steeping) method, salting the cabbage, and blanching the bean sprouts to remove their raw smell, combined with a golden ratio versatile dressing, create a perfect texture that is crisp, refreshing, and layered with flavor.
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🍳 Cooking Flow
Shred the cabbage, toss with salt to release moisture, rinse, and squeeze dry. → Place the chicken breast in boiling water, cover, and 'steep' until cooked through; once cooled, shred into chicken strips. → Blanch bean sprouts, julienned carrots, and black fungus; shock in ice water and drain thoroughly. → Mix minced garlic, soy sauce, white vinegar, sugar, and sesame oil to create the versatile dressing. → Gently toss all ingredients with the dressing and chill in the refrigerator before serving.
Cooking Steps
Brief Cooking Order
Shred the cabbage, toss with salt to release moisture, rinse, and squeeze dry. → Place the chicken breast in boiling water, cover, and 'steep' until cooked through; once cooled, shred into chicken strips. → Blanch bean sprouts, julienned carrots, and black fungus; shock in ice water and drain thoroughly. → Mix minced garlic, soy sauce, white vinegar, sugar, and sesame oil to create the versatile dressing. → Gently toss all ingredients with the dressing and chill in the refrigerator before serving.
Introduction
A refreshing summer cold dish easily made with leftover refrigerator ingredients. Key techniques like poaching the chicken breast using the 'carryover cooking' (steeping) method, salting the cabbage, and blanching the bean sprouts to remove their raw smell, combined with a golden ratio versatile dressing, create a perfect texture that is crisp, refreshing, and layered with flavor.
Step 1
【Cabbage moisture removal】Shred the cabbage, place in a large bowl, add salt, and mix well. Let it sit for 10-15 minutes to release moisture. Rinse away excess salt and squeeze dry thoroughly.
Step 2
【Steeping chicken breast】Bring a pot of water to a boil, add the chicken breast, then turn to low heat or turn off the heat entirely. Cover and 'steep' for 8-10 minutes until cooked through. Remove, cool, and tear into strips along the grain.
Step 3
【Blanching vegetables】Prepare a pot of boiling water and blanch the bean sprouts, shredded carrots, and shredded black fungus (this step is essential for removing the bean sprouts' grassy smell). Immediately shock in ice water to maintain crispness, then drain.
Step 4
【Prepare the versatile dressing】Crush the garlic into a paste and combine with soy sauce, white vinegar, sugar, and sesame oil to make the signature dressing.
Step 5
【Gentle tossing】Place the squeezed cabbage, drained bean sprouts, carrots, black fungus, and chicken strips into a large bowl. Add the dressing and gently toss with your hands (do not press or crush the vegetables, otherwise they will lose their crunch).
Ingredients List
Important Notes
⚠️ Remember that bean sprouts must not be used raw; they must be blanched to remove the raw, grassy smell while maintaining their crunch.
🔥 The chicken breast must not be boiled over high heat; using the 'steeping' method in hot water ensures the meat remains tender and not dry.
💡 Salting the cabbage first to draw out moisture breaks down the cell walls, making it crispier and better at absorbing the dressing.
🍳 When mixing the salad, use a gentle touch and 'toss' rather than 'press' to prevent the vegetables from being crushed and losing their crunch.
✨ It must be chilled in the refrigerator after mixing; cooling the dish helps the flavors meld and makes it more refreshing.
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