Taiwanese Style Shredded Chicken Recipe

Poach the chicken

Place chicken thighs in a medium saucepan and add 4 cups water or low-sodium chicken stock so chicken is just submerged. Add sliced ginger, smashed white part of green onion, and 1 tsp salt.

Bring liquid to a gentle simmer over medium heat. As soon as small bubbles rise and steam forms (not a rolling boil), reduce heat to low so the poaching surface stays at a bare simmer. Cover and cook for 10–12 minutes, or until internal temperature reaches 165°F (74°C).

Remove chicken to a plate and immediately transfer to an ice bath (ice + cold water) for 5 minutes to stop cooking and firm the meat. (If you prefer warm serving, you can skip the ice bath.)

Drain chicken and use two forks or your hands to shred the meat into thin, bite-sized strips. Place shredded chicken in a bowl and reserve 2–3 tablespoons of the poaching liquid for the sauce if desired.

In a small bowl, combine 2 tbs light soy sauce, 1 tbs Chinese black vinegar (or rice vinegar), 1 tbs Shaoxing wine, 1 tsp granulated sugar, 1 tsp minced garlic, 1 tsp chili oil (or chili crisp), 1 tsp sesame oil, and 1/4 tsp white pepper. Whisk until sugar dissolves.

Taste and adjust: add up to 1 tsp more soy sauce for saltiness, or more chili oil for heat. If sauce seems too concentrated, whisk in 1–2 tbs reserved warm poaching liquid to loosen and warm it slightly — this helps coat the shredded chicken evenly.

Pour the sauce over the shredded chicken and toss gently with tongs or chopsticks until the chicken is evenly coated. Let sit 5–10 minutes for flavors to meld.

Stir in thinly sliced green onion (green parts) and chopped cilantro, if using. Sprinkle toasted sesame seeds on top.

If serving cold, chill for 10–15 minutes or serve immediately over steamed rice, cold noodles, or alongside shredded cucumber/lettuce for texture contrast.

For a classic Taiwanese-style cold shredded chicken salad, arrange a bed of shredded cucumber or lettuce on a plate, pile the dressed shredded chicken on top, and drizzle any remaining sauce from the bowl over the salad. Garnish with extra green onion and a little more chili oil if desired.