---
title: "Cold Tossed Shredded Chicken (凉拌鸡丝)"
description: "A low-oil, low-calorie home-style cold dish. The shredded chicken is tender and flavorful, with sesame oil and aged black vinegar creating a lightly numbing, tangy, and refreshing taste—perfect for cutting through richness in summer. Chicken breast is rich in high-quality protein and low in fat. The method is simple, even for beginners, and takes about 30 minutes from prep to finish."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_liang-ban-ji-si.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_liang-ban-ji-si/"
---

# Cold Tossed Shredded Chicken

**凉拌鸡丝 · liáng bàn jī sī**

> Time: 30 min · Difficulty: Medium · Calories: 293 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

A low-oil, low-calorie home-style cold dish. The shredded chicken is tender and flavorful, with sesame oil and aged black vinegar creating a lightly numbing, tangy, and refreshing taste—perfect for cutting through richness in summer. Chicken breast is rich in high-quality protein and low in fat. The method is simple, even for beginners, and takes about 30 minutes from prep to finish.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_liang-ban-ji-si.jpg)

## Ingredients

- 200 g Chicken breast (鸡胸肉) — per serving
  - Tip: Room-temperature or frozen are both fine; choose firm meat.
- 5 ml Sesame oil (Sichuan pepper oil) (麻油（花椒油）) — per serving
  - Tip: High-quality Sichuan pepper oil gives better flavor.
- 4 ml Light soy sauce (生抽) — per serving
  - Tip: Use table-grade light soy sauce.
- 4 ml Aged black vinegar (香醋) — per serving
  - Tip: Aged vinegar or aged black vinegar both work.
- 3 g White sugar (白糖) — per serving
  - Tip: Used to enhance umami and flavor.
- 2 g Salt (盐) — per serving
  - Tip: Adjust to your taste.
- 20 g Ginger (姜) — per serving
  - Tip: Old ginger is more effective at removing the fishy smell.
- 20 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used for blanching to remove the fishy smell.
- 4 L Water (水) — per serving
  - Tip: Used for cooking the chicken.
- to taste Cooled boiled water (凉白开水)
  - Tip: Used for cooling; prepare in advance.

## Tools

Stockpot, Cleaver / chef's knife, Cutting board, Spoon, Chopsticks, Seasoning bowl

## Method (14 steps)

1. **Prep the Ingredients** — Slice the ginger and set aside.
   - Duration: 1 min
   - Tip: Even slices help remove the fishy smell.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_1.jpg)
2. **Prepare the Pot** — Pour 4 L of water into the pot.
   - Duration: 30 sec
   - Tip: Use enough water to fully cover the chicken breast.
   ![Step 2: Prepare the Pot](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_2.jpg)
3. **Add the Ingredients** — Add the chicken breast and ginger slices.
   - Duration: 20 sec
   - Tip: Starting with cold water yields more tender meat.
   ![Step 3: Add the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_3.jpg)
4. **Remove the Fishy Smell** — Pour in 20 mL of cooking wine (Shaoxing).
   - Duration: 10 sec
   - Tip: Cooking wine effectively removes the fishy smell from chicken.
   ![Step 4: Remove the Fishy Smell](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_4.jpg)
5. **Bring to a Boil** — Bring the water to a boil over high heat, uncovered.
   - Duration: 5 min
   - Tip: Leaving the lid off helps the fishy smell evaporate.
   ![Step 5: Bring to a Boil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_5.jpg)
6. **Skim the Foam** — Once boiling, reduce to medium heat and skim off the foam with a spoon.
   - Duration: 1 min
   - Tip: Foam is coagulated blood proteins; skimming keeps the texture clean and fresh.
   ![Step 6: Skim the Foam](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_6.jpg)
7. **Simmer** — Continue simmering for 5–7 minutes.
   - Duration: 7 min
   - Tip: Simmer for 5 minutes if not frozen, 7 minutes if frozen.
   ![Step 7: Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_7.jpg)
8. **Check for Doneness** — Insert chopsticks into the chicken breast to check.
   - Duration: 30 sec
   - Tip: If the chopsticks slide in easily, it's done; otherwise, extend the cooking time.
   ![Step 8: Check for Doneness](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_8.jpg)
9. **Cool Down** — Rinse the chicken breast under cooled boiled water to bring it to room temperature.
   - Duration: 2 min
   - Tip: Cooling the meat tightens the texture for a firmer bite.
   ![Step 9: Cool Down](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_9.jpg)
10. **Shred the Chicken** — Shred the chicken breast into thin strips, following the grain.
   - Duration: 5 min
   - Tip: Shredding with the grain is easier and less likely to break.
   ![Step 10: Shred the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_10.jpg)
11. **Prepare the Seasoning Bowl** — Prepare a bowl.
   - Duration: 10 sec
   ![Step 11: Prepare the Seasoning Bowl](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_11.jpg)
12. **Make the Sauce** — Add the prepared sesame oil, light soy sauce, aged black vinegar, white sugar, and salt to the bowl.
   - Duration: 1 min
   - Tip: Adjust the ratios to your taste.
   ![Step 12: Make the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_12.jpg)
13. **Stir the Sauce** — Stir the sauce until the sugar and salt are fully dissolved.
   - Duration: 30 sec
   - Tip: Full dissolution ensures even flavor.
   ![Step 13: Stir the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_13.jpg)
14. **Toss and Serve** — Pour the sauce over the shredded chicken and toss to combine.
   - Duration: 1 min
   - Tip: Let it rest for a few minutes for better flavor absorption.
   ![Step 14: Toss and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_liang-ban-ji-si/step_14.jpg)

## Tips

- If available, add cilantro and scallions for extra flavor.
- Add chili oil if you like it spicy.
- The size of the chicken breast affects cooking time—adjust the simmering time accordingly.

## Overview image

![Cold Tossed Shredded Chicken — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_liang-ban-ji-si_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md

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---

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