Hand-shredded chicken in sesame soy sauce

|Hand-shredded chicken in sesame soy sauce dressing|

This is actually one of the easiest Chinese dish that you can serve at dinner, or simply make an Asian infused salad, or mix with cold noodles, or even make a sandwich.

The cooking method is similar to the steam chicken that I previously shared, but hand-shredding or pulling should be easier than chopping the whole chicken!

you need:
– 1 free run chicken
– 1 tsp sea salt
– 1 tbsp sesame oil
– 1 tbsp sweet soy sauce
– 1 tsp low sodium soy sauce
– pinch of sugar and white pepper powder
– 1/2 tbsp white sesame

you will:
1. rub the whole chicken with sea salt for seasoning (you don’t have to stuff ginger and green onion this time)
2. steam the chicken at high heat until it boils and turn down to medium heat for 30 minutes, switch off the heat and let it set for another 5 minutes (again, cooking time depends on the size of the chicken, so use a thermometer for safety measures)
3. cool the chicken down and store in the fridge for about 2 hours for more refreshing and crisp texture. then you take it out and start hand-shredding it!
4. prepare your dressing with sesame oil, sweet soy sauce, low sodium soy sauce, sugar and white pepper powder, all mix together. toast white sesame on a pan and sprinkle on top of the hand-shredded chicken, pour and mix the dressing!

making hand-shredded chicken with a whole chicken instead of just thighs or breasts offers you a mixed level of texture, and the other benefit of hand-shredded chicken is that you can shred or pull away the unwanted fat and chicken skin while preparing your dish!

p.s. white pepper powder is one of the most popularly used seasoning in Asian cooking, you can purchase it at any Asian supermarket!

 

|麻油手撕雞|

上回分享過如何用30分鐘自製白斬雞,這一次的手撕雞比上回的更容易更方便!手撕雞可以用來拌冷麵、做台式雞肉飯、甚至是可以作為宴客的簡易菜式。

材料:
-1隻走地雞
-1茶匙鹽
-1湯匙麻油
-1湯匙甜醬油
-1茶匙低鹽醬油
-少許糖+白胡椒粉
-半湯匙白芝麻

做法:
1.同樣簡單利用一茶匙鹽將大約一般大小的走地雞先醃好(這一次不一定要放入薑蔥於雞內蒸)
2.然後待水滾於猛火蒸至水滾然後用中火蒸30分鐘,然後熄火焗5分鐘(蒸煮時間視乎雞的大小,最安全還是利用溫度計測試!)
3.為了令肉質更爽,放涼後將整隻雞放入雪櫃。大約2小時後從雪櫃裡拿出來手撕
4. 醬料方面利用大約1湯匙麻油、1湯匙甜醬油、1茶匙低鹽醬油、少許糖和白胡椒粉混合,然後將白芝麻粒於乾鑊烤香灑上手撕雞上再淋醬油拌好,即成!

手撕雞的好處就是可以在手撕過程中將所有脂肪和大部分雞皮除掉,這樣就會比較健康。使用原隻走地雞配合雞腿和雞胸肉混合一起比起只利用雞腿或者雞胸的手撕雞口感更有層次!

 

 

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