Hand Shredded Sesame Chicken Salad- 芝麻手撕雞

Chinese sesame chicken salad

If you want to impress your friends, this recipe is an easy way to do it.  You can prepare everything 99% in advance so you can spend time to entertain your guests when they arrive.  Also you can make this dish bigger by adding “Fillers” such as lettuce, crispy chips, and other garnishes.  A good combination of colors is the key give the visual presentation effect.

Hand Shredded Sesame Chicken

芝麻手撕雞

Ingredients

Cooked chicken                                       ½ skin on (debone and cut into thin two-inch strip)

Crispy strips                                             1 box (can buy in Chinatown bakery or just use regular potato chip – unsalted)

Lettuce                                                      ¼ – julienne

Green onion                                             3x julienne

Cucumber                                                 ¼  julienne

Pickled garlic                                            4 pieces – julienne

Pickled ginger                                         6-8 slices – julienne

Lycee fruit                                                1/2 can (cut to smaller pieces)

Pineapple                                                 1/2 can (cut to smaller pieces)

Oyster sauce                                            1 teaspoon

Fish sauce                                                 ½ teaspoon

Sesame oil                                                2 table-spoon

Oil                                                                1 teaspoon

White pepper                                          pinch

Sesame seed                                            1 teaspoon

 

Making the dressing:

Put oyster sauce and fish sauce in a small bowl, mix well. Add the sesame oil and oil mix well until no separation.  Pour into the already shredded chicken, ginger and garlic mix well and set for 5 minutes.

Put lettuce on the bottom of a large serving plate, garnish with orange slice, cucumber slices and tomato slices (for the color).  Just before serving mix the chicken with cucumber and ½ of the shredded green onion.  Put the crispy on the center of the plate and gently set the chicken mixture on top of the crispy.  Put the rest of the shredded green onion on top. Put some cilantro on top as well (optional for the color).  Sprinkle sesame seed on top.  Dinner is served.

How to steam a chicken:

Whole chicken                                   1x about 4 lbs

Shaoxing wine                                     1/4 cup (also called yellow wine)

Water                                                   1/4 cup

Kosher salt                                           1 tablespoon

White pepper                                      1/4 teaspoon

Ginger pieces                                      8x

Green onion                                        2 pieces cut into two-inch section

Method:

Using a big stock pot or a wok, heat hot water for steaming the chicken.  Place a small metal stand in the pot to support the bowl later.

In a large bowl or a deep dish, rub the chicken with Shaoxing wine including the cavity.  Sprinkle salt and white pepper on the skin and the cavity.  Position the chicken back side down and the breast up in the bowl or the deep dish.  Place 1/2 the ginger and green onion inside the cavity and the other 1/2 on top of the chicken.  Add water to the bowl.

Place the deep dish (bowl) with the chicken inside the big stock pot / wok.  Cover the chicken with a lid and steam chicken under high heat for 40 minutes.  Check water level after 25 minutes to make sure it doesn’t dry up.  Add water if needed.

Remove the bowl from the wok after 40 minutes.  Discard the ginger and green onion but save the juice to make rice.  It can make the rice extremely tasty.  Place chicken in another large bowl and use cold water to cool off the chicken for 40 minutes.  This process will make the skin crunchy and the meat tight.  Use ice bath to replace cold running water if you have enough ice from your kitchen fridge  ice maker.  Pad dry chicken after 40 minutes and it is now ready.

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