Tender shredded chicken served chilled with crisp carrot and cucumber in a savoury sesame-soy dressing, finished with toasted sesame seeds.
Prep Time: 15 minutes
Marinating Time: Overnight
Cooking Time: 35 minutes
Total Time: Approximately 1 hour 50 minutes, plus overnight marinating
Serves: 2
Cuisine: Chinese
Course: Main Dish / Salad
Tags: Cold Shredded Chicken · Chinese Chicken · Chicken Recipes · Cold Chicken Salad · Sesame Chicken · Soy Sauce · Asian Recipes
Ingredients
For the Chicken
- 1 whole chicken
- 100g carrot
- 1 cucumber
- 1 tbsp toasted white sesame seeds
For the Seasoning
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tbsp white vinegar
- ½ tsp sugar
For the Marinade
- 2 tsp salt
- 2 tsp Shaoxing wine
Method
1. Marinate the chicken
Remove the giblets from the chicken, then rinse and pat the chicken dry.
Rub the salt and Shaoxing wine over the skin and inside the cavity.
Cover and refrigerate overnight.
2. Steam the chicken
Place the chicken in a steamer and steam over medium heat for approximately 35 minutes, or until thoroughly cooked.
3. Cool the chicken
Transfer the cooked chicken briefly to a bowl of ice water.
Drain well and allow the chicken to cool completely.
4. Prepare the vegetables
Peel the cucumber and carrot.
Cut both into thin strips.
5. Season the vegetables
Place the cucumber and carrot in a bowl.
Add the light soy sauce, oyster sauce, sesame oil, white vinegar and sugar.
Mix well until the vegetables are evenly coated.
6. Chill the vegetables
Refrigerate the seasoned vegetables for approximately 15 minutes before serving.
7. Shred the chicken
Once the chicken has cooled, remove the meat from the bones and shred into bite-sized pieces.
8. Serve
Arrange the shredded chicken with the seasoned cucumber and carrot.
Garnish with toasted white sesame seeds.
Serve chilled.
