Velvet Chicken Salad Recipe (Inspired by Barbara Tropp’s “China Moon” Cookbook)

Introduction

The defining feature of this chicken salad is not its seasonings (though tarragon and sour cream elevate its flavor) but the texture of the chicken—described as “plush” by Chef Barbara Tropp in her China Moon cookbook. Tropp, who merged Chinese culinary techniques with American comfort food, perfected a foolproof method for poaching bone-in chicken breasts to achieve this ultra-tender consistency, resulting in a salad ideal for sandwiches, lettuce cups, or crackers.

Ingredients

• For the Chicken:

• 2–3 lbs (900–1350g) bone-in chicken breasts (with skin optional; skin and bones enrich the cooking liquid for stock).

• 2 quarts (2L) cold water (or chicken stock, per variation).

• Salt (1 tsp, optional, per Joyce Matthews’ tip).

• 2 bay leaves (optional, for depth; per Z’s method).

• 4 parsley stems (optional, for aroma; per Z’s method).

• For the Salad:

• Poached, shredded chicken (see Key Technique).

• 1 cup (150g) sour cream.

• 2 tbsp fresh tarragon, chopped.

• ½ cup (80g) Duke’s mayonnaise (or substitute, e.g., Best Foods, per Jordan).

• ½ cup (75g) toasted walnuts or pecans (chopped; per Maire/Beth).

• ½ cup (80g) plumped dried cranberries (or fresh, per preference; per Maire).

• ½ cup (75g) red onion, diced (optional).

Key Technique: Poaching the Chicken for “Velvet” Texture

The core method, Tropp’s signature, ensures chicken remains moist and tender without overcooking.

Step 1: Prep the Chicken

Place bone-in chicken breasts in a heavy-bottomed pot (cast iron recommended, per Pat). Add cold water to cover by ½ inch. If using skin, leave it on to flavor the stock (optional to remove post-poaching).

Step 2: Controlled Poaching

• Core Method (Tropp’s Approach):

Bring water to a gentle boil over medium heat. Reduce heat to a bare simmer (avoid rapid boiling). Cook exactly 20 minutes (critical timing; per original recipe).

• Alternative Method (For Larger Batches/Thinner Pans, per JD/Z):

• For smaller portions: Boil chicken in cold water, then simmer 2 minutes beyond boiling, remove heat, and let stand 10–15 minutes (avoids overcooking).

• For stock: Simmer with bay leaves and parsley stems (per Z), then strain bones/skin for stock.

Step 3: Rapid Cooling & Shredding

Immediately transfer chicken to a board to cool (patience is key!). Once cool enough to handle, pull meat from bones with hands (never slice; preserves texture). Tear into large, plush shreds.

Assembly: The Final Chicken Salad

Combine shredded chicken with sour cream, tarragon, and mayonnaise. Fold in toasted nuts, cranberries, and red onion. For lighter dressing, dilute mayonnaise with chicken broth or white wine (per Pups). Chill for 30 minutes to meld flavors before serving.

Chef’s Tips & Variations

• Enhanced Flavors:

• Roast nuts: Toast broken walnuts in a dry cast iron skillet over low heat (no oil; per Maire) for a nutty aroma.

• Plump cranberries: Soak in boiling water for 10 minutes, drain (per Maire).

• Spice up curry powder: Roast raw curry powder in a dry pan over low heat (per Latha) for a nutty, roasted profile.

• Safety & Consistency:

• Use a heavy pot (cast iron/glass) to retain heat; avoid thin aluminum pans (per Pat, to prevent bacterial growth).

• For large batches, add boiling water every 10 minutes to maintain temperature (per Pat).

• Portion Adjustments:

• Reduce chicken to 2 lbs for 4 servings (per Pups, 4 lbs may be excessive).

• Dilute mayo with broth/wine to cut calories (per Pups).

Nutritional & Culinary Context

The “velvet chicken” method produces ultra-tender meat ideal for sandwiches (dark rye/sourdough) or as a protein-rich salad base (with radishes, tomatoes, or crackers). The process yields flavorful stock, making it a dual-purpose technique—elevating both the salad and your pantry staples.

Recipe inspired by Barbara Tropp’s China Moon (NYT Cooking, 2016).