PT45M Serves 4 - 6 1½ chicken breasts 1 medium sized cucumber, 5-6” long Sauce: 1 tbsp sesame paste 1½ tbsp soy sauce ½ tbsp Worcheshire sauce 2 tsp sesame oil 2 tsp hot chili oil 2 tsp sugar 1 tbsp rice vinegar or balsamic vinegar ½ tsp light soy sauce 1 tsp fresh lemon juice ½ tsp dried chili pepper, crushed 2 tbsp garlic, minced 1 tbsp fresh ginger, minced

Chinese Pan Pan Chicken Salad

Perfect summer dish is the Chinese Pan Pan Chicken Salad recipe. The story is told that the chickens in rural China, unless raised in a cage are usually tough, since they are allowed to run free in villages.  The term “pan pan” came from, peasants which would pound the chicken breasts to tenderize them, thus making the pan pan sound.

I’m glad I don’t have to do that with my chickens.  I buy Draper Valley Farm organic chickens, they are tender, juicy and delicious.  Excellent for a make-ahead meals are cold main dishes, Pan Pan salad is great for hot summer days, picnics and potlucks.

Pan Pan tea pot

pan pan chicken salad

1 whole chicken breasts

1 medium sized cucumber, 5-6” long

Sauce:

  1 tbsp sesame paste

  1½ tbsp soy sauce

  ½ tbsp Worcheshire sauce

  2 tsp sesame oil

  2 tsp hot chili oil

  2 tsp sugar

  1 tbsp rice vinegar or balsamic vinegar

  ½ tsp light soy sauce

  1 tsp fresh lemon juice

  ½ tsp dried chili pepper, crushed

  2 tbsp garlic, minced

  1 tbsp fresh ginger, minced

Peel and seed cucumber.  Cut into 2” long strips.  Salt chicken breast and steam for 12 to 15 minutes, starting to time after the water comes to a boil. Cool.  Discard bones and skin.  Cut into thin strips.  Combine with sauce ingredients and set aside. 

Place cucumber strips on a plate and top with chicken.  Pour the sauce over the top.  Garnish with chinese parsley or other fresh greens such as watercress or parsley.  Top with a tomato rose. See website for demonstration.

Assemble everything on a plate several hours in advance.  Withhold sauce until serving time.