Yan Shui Ji (鹽水雞) is one of Taiwan’s most popular night market dishes. Traditionally made with poached or steamed chicken, it’s tossed with a savoury dressing, garlic, spring onion, and a selection of blanched vegetables to create a light, refreshing, and high-protein meal that’s especially perfect for warmer days.
There are two common ways to prepare the chicken for Yan Shui Ji. The first is to gently poach it with ginger, spring onion, and cooking wine, while the second is to steam it. I personally prefer the steaming method because it preserves the chicken’s natural juices, creating a richer and more flavourful dressing. Both methods work beautifully, but this recipe demonstrates my preferred steaming method. And don’t throw away the reserved chicken juices—they’re packed with flavour and are fantastic for cooking rice!
Why You’ll Love This Recipe
- Light yet satisfying : High in protein and full of fresh flavours.
- Perfect for summer : Refreshing enough to enjoy warm, at room temperature, or chilled.
- Easy to customise : Add your favourite vegetables and adjust the seasoning to suit your taste.
Tips for Making This Recipe
- Chicken Thighs Give the Best Texture : Although you can use chicken breast, I highly recommend using chicken thighs or legs. They stay juicier and more tender, making the finished dish much more flavourful. If you prefer a leaner option, simply remove the skin before serving.
- Don’t Skip the Ice Bath : After steaming or poaching, immediately transfer the chicken to an ice bath. This helps stop the cooking process, keeps the meat tender and juicy, and gives the skin its signature firm, slightly springy texture found in traditional Taiwanese Yan Shui Ji.
- Adjust the Seasoning to Your Taste : One of the best things about making Yan Shui Ji at home is that you can customise the seasoning. Add more or less salt and white pepper depending on your preference, and don’t be afraid to taste and adjust before serving.
- Don’t Be Shy with the White Pepper : White pepper is one of the signature seasonings that gives Yan Shui Ji its distinctive Taiwanese flavour. If you enjoy that classic peppery aroma, don’t be afraid to add a little extra—it really makes a difference. Start with the amount in the recipe, then adjust to your taste.
- Save the Chicken Juices : The reserved chicken juices are full of natural flavour. Add a few tablespoons to the dressing for extra depth, and use the remaining juices to cook rice—it makes an incredibly flavourful side dish.
What Vegetables Can You Add?
One of the reasons I love Yan Shui Ji is that you can customise it with your favourite vegetables. Some popular choices include:
- Leafy vegetables: Cabbage, beansprouts
- Greens: Broccoli, cauliflower
- Mushrooms: Button mushrooms, wood ear mushrooms (black fungus)
- Others: Baby corn, cucumber, bamboo shoots, carrots, tomatoes
- Fresh additions: cucumber, tomatoes
Simply blanch the vegetables until just tender before tossing them with the chicken and dressing. You can also transfer the blanched vegetables to an ice bath to stop the cooking process, but don’t leave them in the water for too long, as they can absorb water and lose their crisp texture.
Final Thoughts
Taiwanese Night Market Chicken Salad (Yan Shui Ji) is one of those dishes that perfectly showcases how simple ingredients can create incredible flavour. The juicy chicken, fragrant dressing, and fresh vegetables come together to make a meal that’s light, refreshing, and deeply satisfying. Let me know if you give this recipe a try!
Taiwanese Night Market Chicken Salad (Yan Shui Ji) 鹽水雞
Ingredients
FOR THE CHICKEN
- 2 2 boneless chicken leg quarters about 500g bone-in
- ¼ tsp salt
- 1 tbsp cooking wine
- 1 tsp white pepper
- 10 g ginger, sliced
- 20 g spring onion stems
FOR THE VEGETABLES
- A handful of broccoli florets
- A handful of baby corn
- A handful of shiitake mushrooms
FOR MIXING
- 2 tbsp finely chopped garlic
- 3-4 tbsp hopped spring onion
FOR THE CHICKEN DRESSING
- Reserved chicken juices about 100ml
- ¼ tsp salt
- 1 tsp white pepper
- ¼ tsp vegetarian seasoning powder or MSG optional
- 1 tbsp s sesame oil
Instructions
- Marinate the Chicken : Rub the chicken with the salt, cooking wine, and white pepper. Leave to marinate for 15 minutes.
- Steam the Chicken : Place a small heatproof bowl upside down in the centre of a large steaming plate. Arrange the chicken over the bowl, then scatter over the ginger slices and spring onion stems.Bring a steamer of water to the boil. Place the plate in the steamer, cover, and steam over medium heat for 15 minutes. Turn off the heatand leave the chicken to rest in the steamer, covered, for a further 10minutes.Carefully remove the chicken and immediately transfer it to an ice bath until cooled. Reserve the chicken juices collected on the plate.
- Cook the Vegetables : Cut the vegetables into bite-sized pieces and blanch them in boiling water until just tender (about 3minutes, depending on the vegetables). Drain well and leave to cool.
- Make the Dressing : In a small bowl, combine the reserved chicken juices, salt, white pepper, vegetarian seasoning powder (or MSG), and sesame oil. Stir until well combined.
- Assemble: Using kitchen scissors, cut the chicken into serving-sized pieces. Place the chicken and blanched vegetables in a large mixing bowl. Add the chopped garlic and spring onion, then pour over the prepared dressing. Toss everything together until evenly coated. Taste and adjust the seasoning if needed, then serve immediately.
Notes
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