Hand-torn Chicken
手撕鸡
Tender poached chicken torn by hand and tossed in spicy-tangy dressing with garlic and sesame. A refreshing cold dish featuring succulent chicken with bold flavors and aromatic seasonings.
Servings
2-3 people
Prep Time
5 minutes
Cook Time
25 minutes
Spice Level
Mild
Ingredients
Instructions
Prepare 3 large chicken legs, put in cold water.
Add ginger slices, green onion segments, Sichuan pepper, cooking wine, bring to a boil on high heat.
Cook for about 20 minutes, insert chopsticks into chicken legs, if no blood water comes out, it's cooked.
If there's blood water, suggest cooking for 1-2 more minutes, remember not to overcook, the meat can become tough.
Remove chicken legs and rinse with cold water.
The meat will be more springy (ice water is even better).
Shred the chicken legs into strips for better flavor absorption.
Add 1 tablespoon minced garlic, 2 tablespoons light soy sauce, 2 tablespoons black vinegar, 1g white sugar, 1 tablespoon chili, 1 tablespoon chili oil, 1 tablespoon peanut kernels, 1 handful cilantro, 1 tablespoon sesame oil, 1 tablespoon white sesame. Mix well and serve.
