This week, I want to share a summer chicken skin salad recipe with y’all. Delicious, affordable and easy-to-assemble, I can’t wait to share it with you and I hope you’ll like this recipe as much as we do.
The main ingredient is, of course, the chicken skin. I found it at our local Asian grocery store, it comes pre-packaged and costs only about $3 for a full pound’s worth in the meat section. I also used carrot and leek to add texture, color and flavor to the dish.
To start, I julienned the carrot and leek (if you don’t have leek handy, scallion is a great alternative as well), and cut the chicken skin into long strips. Now it’s time to cook the chicken skin by adding them into a pot, filling with cold water, bringing to boil and simmering until chicken skin’s fully cooked. For carrot and green onion, I like to blanch them separately and combine with the cooked chicken skin in a bowl to cool down.
Here comes the highlight of this Summer Chicken Skin Salad, the seasoning! To add a nice spice kick that complements the richness of the chicken skin, I mixed together Black Bean in Chili Oil sauce (one of the most popular chili oil sauce in China), soy sauce, sugar and salt for the dressing.
This is the perfect quick meal for the summer, it only takes 15 mins to make and is both refreshing and bold in flavor.
Pair with a bowl of white rice is my family’s favorite way to enjoy this dish.
I hope you enjoy this tasty summer chicken salad recipe. Leave a comment below to let us know your thoughts about this recipe or share it with your friends and family! Till next time!
- 1 pound raw chicken skin (available in most major Asian grocery stores)
- 1 medium sized carrot, peeled and cut into matchstick sizes
- 1-2 stalk leek/green onion, rinsed and ends trimmed, cut into long shreds
- toasted sesame seeds for topping (optional)
- Dressing:
- ¼ cup black bean in chili oil sauce
- 1 tablespoon soy sauce
- 2 teaspoon sugar
- salt to taste
- Chinese vinegar to taste
- Add chicken skin into a pot and fill with cold water. Bring the pot to a boil and simmer until chicken skin is fully cooked.
- Drain off water in the pot, transfer the cooked chicken skin into a large bowl and set aside.
- Blanch carrot and leek separately/combined, drain and place on top of chicken skin.
- In a small bowl, combine black bean in chili oil sauce, soy sauce, sugar, salt and Chinese vinegar, mix well and pour on top of the ingredients.
- Mix everything with a pair of chopsticks until all ingredients are mixed well and the sauce is distributed evenly.
- Transfer to a plate and top with sesame seeds and enjoy!
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