🍗
Yunnan Lemon Grass Chicken
Home Cooking
Tender poached chicken tossed with a bright, herby dressing of lemongrass, lime, and chili — a refreshing Dai-style cold dish.
🛒 Ingredients
- Sanhuang chicken 1 pcs
- Scallions and ginger to taste
- Cooking wine 2 tbsp
- Salt to taste
- Ginger paste to taste
- Scallion oil to taste
- Sesame oil to taste
👨🍳 Instructions
- 1. Clean and prepare the chicken thoroughly
- 2. Bring a pot of water to a boil, add the chicken and poach until cooked, then transfer to ice water
- 3. Drain the chicken and place it in a large bowl
- 4. Add minced garlic, cilantro, and other garnishes and seasonings
- 5. Season with soy sauce, salt, and sugar, then toss to combine
- 6. Transfer to a plate and serve
📖 Culture & History
This dish exemplifies the Dai people's brilliant use of citrus and herbs in their cooking. Unlike the soy-and-vinegar-based cold chicken dishes of eastern China, the Dai version uses lemongrass, lime, and fish sauce — flavors shared with Thai and Lao cuisines. Xishuangbanna's tropical climate produces abundant lemongrass, lime, and herbs, and the Dai people incorporate them into nearly every meal. This refreshing cold chicken is especially popular during the hot season and is a staple at Dai water-splashing festival celebrations.