Steps

1. Remove the skin from 1 Chicken Breast (400g).
   🕒 00:19
2. Pat dry the excess moisture from the Chicken Breast with paper towels. (Key Tip!) This removes any gamey smell and improves the flavor.
   🕒 00:32
3. Bring the Chicken Breast to room temperature and even out its thickness.
   🕒 00:40
4. Bring water to a boil in a pot, then turn off the heat and add the Chicken Breast.
   🕒 00:40
5. Cover with a lid and let it sit for 1 hour to cook through with residual heat.
   🕒 00:40
6. Slice 1 Carrot (150-200g) and julienne it.
   🕒 04:52
7. Arrange the sliced Carrot pieces neatly and julienne them thinly from one end. (Key Tip!) To prevent the knife from wobbling, use the tip of the knife and lift the base. Fix the knife position with your left middle finger, ensuring your nail does not extend beyond your first knuckle.
   🕒 05:11
8. Julienne 1 Zucchini (200-250g) and add it to the same bowl as the julienned Carrot.
   🕒 06:10
9. Add 1 tsp Salt and 1 tsp Sugar to the Carrot and Zucchini in the bowl and massage them. (Key Tip!) By pre-drawing out the moisture from the vegetables, you prevent the salad from becoming watery when mixed with the dressing.
   🕒 06:19
10. Continue to salt-massage until the vegetables are wilted, and let sit for 10 minutes.
    🕒 06:46
11. In a separate container, combine 2 tbsp Soy Sauce, 2 tbsp Vinegar, 1.5 tbsp Sugar, 1 tbsp Sesame Oil, 1 tsp Chicken Stock Granules, 1 tbsp Peanut Butter, 1 tbsp Toasted Sesame Seeds, and 1 clove Grated Garlic.
    🕒 06:48
12. Lightly mix the dressing and microwave it for about 20 seconds to dissolve the Peanut Butter.
    🕒 07:33
13. Mix again lightly to complete the dressing.
    🕒 07:54
14. Squeeze out the moisture from the vegetables that have been sitting for 10 minutes using paper towels.
    🕒 08:03
15. Lightly fluff the squeezed vegetables.
    🕒 08:13
16. Remove the Chicken Breast that was cooked with residual heat and pat its surface dry.
    🕒 08:21
17. Tear the Chicken Breast into bite-sized pieces along the grain. (Key Tip!) Tearing along the grain helps retain moisture, resulting in a tender texture.
    🕒 08:36
18. Add the torn Chicken Breast to the bowl with the squeezed vegetables.
    🕒 09:17
19. Add the prepared dressing and mix thoroughly to ensure the flavors are well combined.
    🕒 09:25
20. Taste and adjust seasoning with more Soy Sauce and Vinegar if needed.
    🕒 09:38
21. Serve in a dish. Your Chinese-Style Chicken Salad is complete.
    🕒 09:51