Cold dishes, like hotpot, are a playground of creativity—you choose what you love. Lately, I’ve been obsessed with a simple yet addictive combo: bean sprouts paired with tender chicken slices. This Cold Salad with Chicken is crisp, juicy, tangy, and spicy—all in one bite. It’s the kind of dish that makes you feel instantly energized.
The secret? Preparing the chicken with a touch of baking soda and salt, washing it clean, and then marinating it with cornstarch for that silky texture. While the chicken is soaking in the magic, quickly blanch the bean sprouts and whip up a tangy dressing. Toss everything together, and you’ve got yourself a perfect Cold Salad with Chicken, the ideal dish for hot summer days!
Bean Sprout & Chicken Salad
Ingredients: 
- 200g mung bean sprouts, roots removed and rinsed
- 1 chicken breast, sliced thin
- 3 small red chilies, sliced
- 2 green onions, chopped
- 5 garlic cloves, minced
- 1 sprig of cilantro, chopped
Instructions:
1、Bring a pot of water to boil and blanch the bean sprouts for 30 seconds. Cool in ice water and drain.
2、Mix the chicken slices with 1/3 tsp baking soda and 1/3 tsp salt, and let sit for 5 minutes.
Pro Tip: Baking soda ensures the chicken stays tender.
3、Rinse the chicken thoroughly under running water until there’s no salt residue. Drain and coat with 1 tsp cornstarch. Let it marinate for 5 more minutes.
4、Boil the chicken slices in hot water for 50 seconds and set aside.
5、Prepare the dressing: Mix 1 tbsp minced garlic, 1 tbsp chili slices, 1 tbsp coarse chili powder (optional for non-spicy eaters), 1 tbsp sesame seeds, 1/3 tsp Sichuan pepper powder, 1/3 tsp cumin powder, 1 tbsp chopped green onion, 2 tbsp soy sauce, 1 tbsp aged vinegar, 1/2 tbsp oyster sauce, and 1 tbsp sesame oil.
6、In a large bowl, combine the bean sprouts, chicken, and dressing. Top with chopped cilantro. Toss well and serve!
This dish is the epitome of summer simplicity: light, refreshing, and packed with flavor. One bite, and you’ll forget the heat!
