Creamy Cold Shredded Chicken (Liangban Jisi): 20-Minute Refreshing Summer Salad

When the humidity hits and the kitchen feels like a sauna, I always retreat to the classics that require minimal “stove time.” This Cold Shredded Chicken (Liangban Jisi) is my absolute go-to. While many versions lean heavily on fiery spices, this particular recipe celebrates the rich, nutty indulgence of peanut butter. It’s creamy, slightly tangy, and incredibly satisfying—a dish that brings back memories of quick family lunches where the only sound was the clicking of chopsticks against bowls.

I’ve tested this with various nut butters, but a smooth, sugar-free peanut butter provides the cleanest, most authentic “home-style” finish. It coats every strand of chicken and julienned vegetable, ensuring no bite is left unseasoned.

What Is Liangban Jisi?

Liangban Jisi (凉拌鸡丝) literally translates to “cold mixed chicken shreds.” It is a staple of Chinese cold appetizers (liangcai). Unlike the more aggressive heat of a Bang Bang Chicken, this version focuses on a balanced flavor profile: the savoriness of soy, the zing of Chinese black vinegar, and the silkiness of peanuts.

In Chinese households, this is often a “second-day” dish used to repurpose leftover poultry, but poaching the chicken fresh ensures the most succulent texture. If you enjoy this flavor profile, you might also love our Szechuan Cold Noodles with Shredded Chicken, which uses a similar dressing but adds the chewiness of wheat noodles for a more substantial meal.

1

Authentic Szechuan Chicken Cold Noodles (Ji Si Liang Mian)

Cool, chewy noodles topped with tender shredded chicken and crisp cucumber, all tossed in a rich, savory, and nutty sesame-chili sauce. A refreshing 20-minute meal perfect for warm weather.

Check out this recipe

Ingredients

The Protein

• 2 chicken breasts (approx. 500g / 1.1 lbs)
• 1 knob ginger (15g), sliced
• 2 scallions, tied into a knot
• 1 tbsp Shaoxing wine (15ml)

The Vegetables

• 1/2 large cucumber (150g), julienned
• 1/2 carrot (75g), julienned
• 1/2 red onion (100g), sliced thin (for oil infusion and garnish)
• 1 sprig cilantro, chopped

The Nutty Dressing

• 2 tbsp smooth peanut butter (32g)
• 2 tbsp chicken poaching liquid (30ml)
• 2 tbsp light soy sauce (30ml)
• 1 tbsp Chinese black vinegar (15ml)
• 3g salt (1/2 tsp)
• 1 tsp sesame oil (5ml)
• 2 fresh millet chilies, sliced into rings
• 3 cloves garlic, minced
• 1 handful roasted peanuts, crushed

Equipment Needed

• Medium pot for poaching
• Mixing bowl
• Small skillet (for oil infusion)
• Kitchen thermometer

Ingredient Notes

• Peanut Butter: Use a smooth variety. If it’s too thick, we’ll thin it out with warm chicken broth to create a pourable consistency.
• Millet Chilies: These provide a sharp, clean heat. If you prefer a milder dish, deseed them or omit them entirely. Unlike our homemade Chinese chili oil, which adds a smoky depth, fresh chilies keep the peanut aroma front and center.

Prep & Mise en Place

1. Julienne the Vegetables: Cut your cucumber and carrots into matchsticks of equal length. This ensures they distribute evenly with the chicken shreds.
2. Aromatic Prep: Mince the garlic and slice the chilies. Place them in a heat-proof bowl.

Cooking Process

1. Poaching the Chicken

Place the chicken breasts in a pot and cover with cold water. Add the ginger, scallion knot, and Shaoxing wine. Bring to a boil over high heat, then immediately reduce the heat to low. Simmer for 10 minutes.

“Poaching meat in a ‘sub-simmer’ liquid (around 170∘F to 180∘F or 77∘C to 82∘C) prevents the muscle fibers from contracting too violently, which is the primary cause of ‘woody’ or dry chicken breast. This gentle heat preserves the moisture within the protein matrix.”

Turn off the heat, cover, and let the chicken sit in the residual heat for another 5 minutes. Check the internal temperature; it should reach 165∘F (74∘C) according to USDA Food Safety Standards. Remove and let cool.

2. The Shredding Technique

Once cooled, use your hands to shred the chicken along the grain. Hand-shredding creates a rougher surface area than slicing, which allows the sauce to “cling” much better.

3. Infusing the Scallion/Onion Oil

Heat 2-3 tbsp of vegetable oil in a skillet. Add half of the sliced onions and fry over medium heat until they turn golden brown and fragrant. Discard the charred onions and pour the scalding hot oil directly over the minced garlic and sliced chilies. This “blooms” the aromatics without burning them.

4. Emulsifying the Peanut Sauce

In a separate bowl, combine the peanut butter with 2 tablespoons of the warm chicken poaching liquid. Stir clockwise until smooth. Add the soy sauce, vinegar, salt, and sesame oil. Mix until it reaches a velvety, glossy consistency.

5. The Final Assembly

In a large mixing bowl, combine the shredded chicken, julienned cucumber, and carrots. Pour over the infused aromatic oil and the peanut dressing. Expert Tip: Put on a pair of food-safe gloves and mix by hand. This ensures every strand of chicken is perfectly coated—a spoon just won’t do it justice!

Why This Recipe Works

• Temperature Control: By poaching starting from cold water and using a low simmer, we avoid the rubbery texture common in boiled chicken.
• The “Oil Bloom”: Pouring hot oil over garlic and chili removes the raw “bite” while preserving their vibrant flavor.
• Emulsification: Using warm broth to thin the peanut butter prevents the sauce from breaking or feeling “cloggy” on the palate.

Common Mistakes When Making Liangban Jisi

• Overcooking the Protein: Boiling chicken on high heat for 20+ minutes will result in dry, stringy meat that’s hard to swallow. Always use a thermometer.
• Soggy Vegetables: If you prep the cucumber too early and salt it, it will release water and dilute your sauce. Add the vegetables only when you are ready to serve.

Frequently Asked Questions

Can I substitute the peanut butter? Yes! Chinese sesame paste is the traditional choice. Tahini works too, though it’s more bitter; you may need to add a pinch of sugar to balance it.

Can I make this ahead of time? You can poach and shred the chicken up to 24 hours in advance. However, do not mix with the vegetables and sauce until serving, or the vegetables will lose their crunch.

Why is my sauce too thick? Peanut butter brands vary in oil content. Simply whisk in an extra teaspoon of warm water or chicken broth until it reaches your desired consistency.

Is this dish gluten-free? To make it gluten-free, substitute the soy sauce for tamari and ensure your vinegar is a gluten-free variety or use apple cider vinegar.

How to Serve

Serve this cold as a refreshing starter or a light main. It pairs beautifully with:

• Sesame Noodles for a double-nutty feast.
• Smashed Cucumber Salad for extra crunch.
• A bowl of steamed jasmine rice.

Storage & Reheat

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: This dish is intended to be served cold. Do not microwave, as it will wilt the vegetables and make the peanut sauce oily.

About the Author & Recipe Development

I’m Lin, and I’ve spent years deconstructing the “homestyle” flavors I grew up with to make them accessible for modern kitchens. This recipe was born out of a desire for a kid-friendly version of Sichuan chicken. I tested this version three times to find the perfect ratio of poaching liquid to peanut butter—enough to be creamy but thin enough to coat the chicken without clumping. My goal is always to ensure your first attempt tastes like a restaurant’s secret recipe.

---

Authoritative References

• USDA Safe Internal Temperature Chart
• The Science of Poaching – Exploratorium

---

Allergen Notice

• Nuts: Contains peanuts and peanut butter.
• Soy: Contains soy sauce.
• Sesame: Contains sesame oil.
• Gluten: Contains soy sauce and Shaoxing wine (wheat-based).

Nutrition Disclaimer

Nutrition information is an estimate and provided for informational purposes only. This dish is high in protein and healthy fats from peanuts, but sodium levels can be adjusted by using low-sodium soy sauce. Peanuts are a great source of Vitamin E and magnesium, contributing to heart health when consumed in moderation.