Lemons are rarely used in Asian-style salads of this type, but they truly shine in this one.
Lemon has a milder acidity than lime, and it also has a slight sweetness to it. My method is to slice the lemons into skinny slices and eat them with the chicken.
Instead, let the lemon juice serve as the dressing for your salad if that’s too acidic for your taste. But it’s a welcome change!
- 3 pieces of fresh ginger
- 1 scallion
- 1-pound chicken thighs with no bones or skin
- 2 teaspoons of oil
- 4 minced garlic cloves
- 1 tsp. of shaoxing
- 1 1/2 tbsp. of soy sauce mild
- 1 ½ teaspoons of rice vinegar
- 1 teaspoon of oyster sauce
- a few finely chopped Thai bird chilies
- 1/4 cup of chopped cilantro
- lemon juice from
- salt to taste
1. Boil 6 to 7 cups of water, 3 pieces of ginger, and 1 scallion in a medium pot.
2. To re-steam the chicken thighs, add them to the boiling water. Discontinue heating immediately and leave covered for 12 to 15 minutes (depending on the size of your chicken thighs). When the fluid from the thickest thigh section flows clear, the chicken is done.
3. Make the sauce while you wait. Add the oil to a small pot and bring it to a boil—Cook the garlic for 15 seconds after adding it to the pan. Finally, pour in a cup of Shaoxing wine and bring it to a boil.
4. Put out the heat as soon as it reaches a simmer. The oyster sauce, rice vinegar, and light soy sauce should be mixed.
5. Stop the cooking process by placing the chicken in an ice bath after it has finished cooking. Shred-it with your hands into bite-sized pieces and add it to a bowl for mixing.
6. If using chiles, cilantro, and lemon slices, add these to the chicken before adding the sauce. Add salt to taste and toss well. Serve.