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
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
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.