📝 About This Recipe
Hailing from the Dehong region of Yunnan, this vibrant dish is a signature of the Hui and Jingpo ethnic minorities. Traditionally prepared for ancestral offerings, 'Ghost Chicken' features tender, hand-shredded poultry tossed in an electrifying dressing of lime, cilantro, and fiery chilies. It is a masterpiece of Southwestern Chinese flavors—sour, spicy, and incredibly aromatic—offering a refreshing yet bold profile that lingers beautifully on the palate.
🥗 Ingredients
The Chicken and Poaching Liquid
- 1 piece Whole Chicken (small free-range or 'yellow-feather' chicken, approx 2-2.5 lbs)
- 2 inch Ginger (smashed)
- 3 stalks Scallions (knotted)
- 1 teaspoon Sichuan Peppercorns (optional, for poaching aroma)
- 1 tablespoon Salt
The Aromatics and Herbs
- 1 large bunch Fresh Cilantro (stems and leaves, roughly chopped)
- 5-6 leaves Sawtooth Coriander (Culantro) (finely sliced; essential for authentic Yunnan flavor)
- 5-10 pieces Thai Bird's Eye Chilies (minced; adjust to your heat tolerance)
- 5 cloves Garlic (pounded into a paste)
- 2 pieces Shallots (thinly sliced)
- 1/2 cup Fresh Mint (leaves only, torn)
The Dressing
- 3-4 tablespoons Fresh Lime Juice (from 2-3 juicy limes)
- 1 tablespoon Light Soy Sauce (for depth)
- 1/2 teaspoon Salt (to taste)
- 1 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Toasted Sesame Oil
👨🍳 Instructions
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1
Clean the chicken thoroughly. In a large pot, add enough water to fully submerge the chicken along with the ginger, scallion knots, Sichuan peppercorns, and salt.
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2
Bring the water to a boil, then lower the chicken into the pot. Let it simmer gently for 15-20 minutes. Do not overcook; the meat should be just tender and the juices clear.
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3
Turn off the heat, cover the pot, and let the chicken steep in the hot liquid for another 10-15 minutes. This ensures the meat remains succulent.
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4
Prepare an ice bath in a large bowl. Carefully remove the chicken from the pot and plunge it into the ice water. This stops the cooking and gives the skin a bouncy, 'snappy' texture.
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5
Once cooled, pat the chicken dry. Remove the skin and set aside, then begin hand-shredding the meat into bite-sized strips. Hand-shredding is traditional as it creates more surface area for the sauce to cling to.
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6
Slice the chicken skin into thin strips and mix them back in with the shredded meat in a large mixing bowl.
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7
In a mortar and pestle, pound the garlic and bird's eye chilies into a coarse paste to release their essential oils.
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8
In a separate small bowl, whisk together the lime juice, light soy sauce, salt, sugar, and sesame oil until the sugar is fully dissolved.
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9
Add the garlic-chili paste, sliced shallots, chopped cilantro, sawtooth coriander, and mint leaves to the bowl with the chicken.
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10
Pour the dressing over the chicken and herbs. Use your hands (wearing gloves) or tongs to toss everything vigorously, ensuring every strand of chicken is coated.
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11
Taste and adjust the seasoning—add more lime for zing or more chili for heat. The flavor should be punchy and bright.
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12
Let the dish sit for 10 minutes before serving to allow the flavors to penetrate the meat. Transfer to a cold platter and serve.
💡 Chef's Tips
Always use a free-range chicken if possible; the firmer texture is essential for the authentic mouthfeel of this dish. If you cannot find Sawtooth Coriander, increase the amount of regular cilantro and add a tiny bit of lime zest for extra pungency. The ice bath is a non-negotiable step for achieving the 'crispy' skin texture characteristic of cold Chinese poultry dishes. For the best flavor, use a mortar and pestle to crush the aromatics rather than a knife; the bruising releases much more juice and aroma. Wear gloves when tossing the chicken to prevent the chili oils from irritating your skin.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice or traditional Yunnan 'Pineapple Rice' to balance the heat. Pairs beautifully with a cold, crisp Lager or a chilled Riesling to cut through the spice. Accompany with a side of stir-fried wild mushrooms, another Yunnan staple. Can be served as part of a larger multi-course meal or as a refreshing cold appetizer on a hot summer day. Add a side of pickled radish or cucumber for extra crunch and palate cleansing.