Chinese Sesame Shredded Chicken Salad
This is a wonderful and refreshing Chinese dish – it’s a great centerpiece that will allow you to garnish and decorate to your discretion. This is a popular Cantonese-style appetizer, served cold (just like revenge). Different restaurants will have different variations on presentation. And, of course, this one is from Eddy’s Kitchen. Recipe after the jump.
This dish requires a two-step process; first, to prepare the chicken in a traditional way (Chinese steamed chicken), and second, to strip the meat off the bones and mix with salad extras.
All of the ingredients below are very “Chinese” and can be purchased from your local Asian grocer, such as T&T Supermarket. Also, as the popularity of Chinese food has increased, you are also likely to find them at your local supermarket (Superstore, Save-On, etc.) as well.
Approx. prep time: 2 hours
Part one: Preparing the chicken
- 3 lb. free range chicken (to keep costs low, I’d suggest buying a fryer chicken and not a roaster)
- 1/4 cup Shao Hing yellow wine
- 1 tsp. sea salt
- 10 slices of fresh ginger
- 2 stalks of green onion
Part two: Mixing chicken with salad ingredients
- 3 tsp. oyster sauce
- 2 tsp. fish sauce
- Dash of white pepper
- 1/4 cup sesame oil
- Pinch of sea salt
- Pinch of sugar
- 10 cloves of pickled garlic
- 10 pieces of thinly-sliced pickled ginger (i.e. the ginger you eat with sushi)
- 3 stalks green onion, shredded
- Small bunch of cilantro
- 1/4 head of iceberg lettuce, shredded
- 1 box of crispy fried dough (purchased from most Chinese bakeries)
- 2 tsp. sesame seeds, roasted on a frying pan for a few minutes (do not burn!)
Part one: Preparing the chicken
- Thoroughly wash the chicken with cold water and pat dry with paper towel (inside and out).
- Place chicken in a deep dish.
- Rub chicken (inside and out) with sea salt.
- Put half of the fresh ginger and green onion inside the chicken, and the other half sprinkled on top.
- Pour yellow wine onto the chicken with a little bit of water.
- Using a wok with a shallow amount of water, turn heat on high until water boils. Placing the deep dish inside your wok (or pot, whichever you have), steam the chicken over high heat for 30 minutes. Ensure there is enough water to keep the steam going!
- When the chicken is done, remove all ginger and green onion. Run the chicken through a cold water bath in a dish, until cool. Keep the water running for at least 45 minutes. This process helps to achieve the right texture for the meat.
- After the chicken is cold, we are ready to de-bone the chicken. For the health-conscious, you can remove all of the skin; otherwise it tastes great on! So, remove all meat from the chicken and use a very sharp knife to cut chicken into thin, long strips. TIP: Don’t throw away the leftover fluid in the deep dish — this flavoured water can be used to steam white rice with a great, savoury flaour (“Hoi Nam Chicken Rice”).
Part two: Putting it together
- Slice into small, thin pieces: pickled garlic, pickled ginger, green onion, iceberg lettuce.
- (Making the dressing): In a separate bowl, mix oyster sauce, fish sauce, sesame oil, white pepper, salt, sugar and mix well.
- (Presentation!): Using vibrant, seasonal fruits and veggies, you can decorate the sides of your platter accordingly.
- After you’ve decorated and are ready to serve, place the crispy fried dough chips on your platter as it will act as a bed for your salad.
- When you are ready to serve your dish (don’t mix everything together too early!), toss strips of chicken together with the dressing and broken-up pieces of cilantro and your mix of pickled garlic, pickled ginger, green onion, and iceberg lettuce. Mixing too early could make your chicken too soggy.
- Pour the mix on top of the bed of crispy chips and lastly, sprinkle sesame seeds and some extra green onion and cilantro on top. Voila!
Aromatic Bone Chicken, Cantonese Style
Recipe to follow……….