Boiled Salty Chicken
Boiled Salty Chicken is a light and flavorful dish commonly found in Taiwanese night markets and home kitchens, especially during hot summer months. Made by simply boiling chicken and seasoning it with salt, garlic, and a touch of sesame oil, it’s often served cold with a variety of fresh vegetables like cucumber, cabbage, or bean sprouts.This dish is known for being refreshing, low in oil, and high in protein — making it a perfect choice for a healthy dinner or light lunch. It’s also highly customizable, depending on what vegetables you have on hand.Whether you’ve had it as street food in Taiwan or are discovering it for the first time, this boiled salty chicken is easy to make and full of satisfying flavor.
Equipment
- Pots
- Grillers Garlic Press
- Container
Ingredients
- 1 pound chicken thighs (or chicken breast) (500g)
- 6 cloves garlic
- 2 chiles (option, if you don’t like spicy, you don't need to use chili.)
- 3 scallions, trimmed
- 1/2 teaspoon ground white pepper
- 1 tablespoon sesame oil
- 100 ml chicken stock (option, if you like plain and original flavor, you don’t need to add it in water.)
- 1 teaspoon salt
- 1/2 tablespoon sugar
Instructions
- Cook chicken thighs in boiled water for 5 minutes on medium heat. Then turn off the heat and let the chicken thighs sit in the broth on the stove, covered, for an additional 10 minutes.
- Remove the chicken thighs from the pot and peel the skin off the chicken thighs. Let them rest about 5 minutes to cool.
- When waiting, chop and mince garlic, chili, and scallions. Place on a dish and place aside.
- Add chicken soup in a small bowl. Add salt and sugar in a bowl and stir. Place aside.
- Shred or slice the chicken and put the chicken in a food storage container.
- Add minced garlic, chili, scallions, sesame oil, ground white pepper, and the soup mixture in the container.
- Put a lid on the food container and gently shake the container until mix well.
- Serve Taiwanese Boiled Salty Chicken. Finish and enjoy
Serving & Storage Tips
Serve cold or at room temperature. Best enjoyed on the day it’s made.
