Cold Chinese Chicken

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Cold Chinese Chicken

Serves 4  | Prep Time: 15 minutes | Cook Time: 30 minutes

Feel free to shred any leftovers and toss into a salad, a bowl or sandwich the next day. Serve with the Steamed Spinach + Silken Tofu.


For the chicken

  • 6 chicken thighs or 1 whole chicken cut into 8ths
  • Kosher salt and freshly ground black pepper
  • 2-inch piece of ginger, thinly sliced
  • 4 garlic cloves, sliced
  • 3 star anise
  • 1 jalapeño, thinly sliced (optional)
  • 1 tablespoon sesame oil
  • Lime wedges

To serve: steamed rice, some pickles of some sort

Chef Tips

Steal some of the bone broth after the chicken has finished cooking. You’ve got a highly delicious and nutritious drink ready for you to enjoy.

Plan to make this a day ahead if you want it cold.


Step1 (for the chicken)

Season chicken generously with salt and pepper.  If you can, do this the night before; you’ll get even better results. Place in a pot and barely cover with water. Add in the ginger, garlic, star anise and onion. Bring to a gentle simmer; skim off any of the impurities that rise to the surface. Cook for about 45 minutes. Allow to cool room temperature

Step 2

Transfer the chicken to a bowl and allow to cool. Bring the broth to a boil and reduce the liquid by about half. You can skip this if you want to just enjoy the liquid right then and there. Cover and refrigerate for several hours or overnight.

Step 3

To serve arrange the chicken on a rimmed platter. Don’t mind the gelatinous pieces of broth. Sprinkle with the scallions, cilantro and jalapeño if using. Drizzle with sesame oil and serve with lime.