Salt Baked Style Shredded Chicken

In many parts of Asia, there’s a wonderful saying that a feast is not truly a feast without a chicken dish at the center of the table. Whether it’s a holiday or a simple family get-together, a beautifully prepared chicken signifies celebration and abundance. This recipe brings that festive spirit right into your kitchen with a dish that is both elegant and incredibly rewarding to make. We’re going to create a sensational shredded chicken dish, infused with an aromatic broth and tossed with crisp vegetables and a savory dressing. While it carries the deep, complex flavors you’d expect from a restaurant, you’ll be amazed at how achievable it is at home. Taking about an hour from start to finish, this recipe transforms simple chicken thighs into a show-stopping meal that is salty, savory, and utterly addictive.

To get started, let’s gather our ingredients. Don’t be intimidated by some of the names; many can be found in a well-stocked supermarket or an Asian grocery store, and I’ll provide easy-to-find alternatives for anything that might be tricky to locate.

For Poaching the Chicken:

• Chicken Thighs: 2 large, bone-in, skin-on
• Ginger: 5 slices
• Shallots: 5 small (or 1 small red onion, quartered)
• Scallion: 1, whole
• Sichuan Peppercorns: 1 teaspoon (If unavailable, you can use black peppercorns for a different kind of spice)
• Dried Tangerine Peel: 2 pieces (You can substitute with a few wide strips of fresh orange peel)
• Fennel Seeds: 1 teaspoon
• Bay Leaves: 2
• Fine Sea Salt: 2 teaspoons

For the Salad and Dressing:

• Cucumber: 1, julienned
• Carrot: 1 small, julienned (about 1 handful)
• Onion: ½ small, thinly sliced (about 1 handful)
• Scallion: 1, finely sliced
• Salt Baked Chicken Powder: ½ tablespoon. This is a key flavoring agent. You can find it online or in Asian markets. For a DIY substitute, mix 1 tsp salt, ½ tsp ginger powder, ½ tsp white pepper, and a pinch of turmeric (for color).
• Sesame Oil: ½ tablespoon
• Umami Seasoning (like Matsutake powder): 1 teaspoon (optional, for a flavor boost. You can use mushroom powder or a small pinch of chicken bouillon powder instead)
• Fine Sea Salt: ⅓ teaspoon, or to taste
• Peanut Oil: 2 tablespoons (or any neutral vegetable oil like canola or grapeseed)

Now for the fun part! Just follow these steps, and you’ll be on your way to a delicious meal.

1. Place the chicken thighs in a pot and cover them with cold water. Set the heat to medium.
2. As the water heats up, you’ll see foam rise to the surface. Let it simmer for about three minutes to allow these impurities to be fully released. Remove the chicken from the pot and rinse it thoroughly with hot water. This initial blanching step is crucial for a clean, pure flavor.
3. In a clean pot, add all the poaching ingredients: ginger, shallots, scallion, Sichuan peppercorns, dried tangerine peel, fennel seeds, bay leaves, and 2 teaspoons of salt. Bring the water to a boil, then add the blanched chicken thighs. Reduce the heat to a medium simmer and cook for 20-30 minutes, or until the chicken is fully cooked through. To check, pierce the thickest part with a skewer; the juices should run clear. Once cooked, remove the chicken and rinse it under cold running water to stop the cooking process and help firm up the skin.
4. Let the chicken thighs cool down until they are comfortable to handle. Then, using your hands, shred the meat into bite-sized strips. Discard the bones and skin, or save the crispy skin to snack on!
5. Prepare your vegetables by julienning the carrot and cucumber and thinly slicing the onion. Finely slice the remaining scallion, separating the white parts from the green parts.
6. In a small saucepan, add the 2 tablespoons of peanut oil and the white parts of the sliced scallion. Turn the heat to low.
7. Add the sliced onion and shredded carrot to the oil. Stir for just a few seconds to slightly soften them and release their aroma, then immediately turn off the heat. Stir in the Salt Baked Chicken Powder until it’s well combined with the oil and vegetables. You’ve just created a fragrant, infused dressing base.
8. Pour this warm oil mixture over the shredded chicken in a large mixing bowl. Add the sesame oil and the umami seasoning (if using). Give it a gentle toss and taste it. If you feel it needs a little more punch, now is the time to add the extra ⅓ teaspoon of salt.
9. Add the fresh julienned cucumber and the green parts of the scallion. Toss everything together until the chicken and vegetables are evenly coated in the delicious dressing. Serve immediately. Enjoy!

There you have it—a dish that’s a true celebration of flavor and texture. The chicken is tender and deeply savory from the aromatic poaching liquid, while the infused oil dressing adds a layer of fragrant richness. The crisp cucumber, carrot, and onion provide a refreshing crunch that perfectly balances the savory notes of the chicken. It’s fantastic served warm as an appetizer or a light main course with a side of steamed rice. I truly hope you give this recipe a try. It’s one of those dishes that looks impressive but is secretly simple, making you feel like a culinary hero in your own kitchen. Let me know how it turns out for you in the comments below