This simple hand-shredded chicken, or shǒu sī jī, is a light but satisfying meal. While many recipes call for steaming the chicken, we poach it instead, leaving it in a pot of hot water with the heat off to finish cooking. This not only prevents overcooking, it also gives the chicken a silky texture. We also like the addition of raw red onion at the end, which contributes freshness and bite. And because we know the spice fiends will be asking—yes, you can use a couple Thai chiles in the sauce if you prefer more heat. For those prone to profuse chile sweats, omit them to keep it mild.
This recipe was excerpted from 'The Woks of Life' by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung. Buy the full book on Amazon. Get more of our best Chinese chicken recipes here→
What you’ll need
Light Soy Sauce
$7 At Snuk Foods
Black Vinegar
$14 At Amazon
Sichuan Peppercorns
$5 At Weee!
Oyster Sauce
$5 At Weee!
After you’ve poached the chicken, you’ll be left with a light broth. Use it instead of water to make a more flavorful batch of jasmine rice or add it to other recipes that call for chicken broth or water.
Recipe information
Yield
Serves 4
Ingredients
For the chicken
For the sauce
For serving
Preparation
Prepare the chicken
Step 1
Let the chicken sit at room temperature for 1 to 2 hours so it isn’t cold when you begin the cooking process. In a medium pot, bring the water to a boil along with the ginger slices and scallion. Lower the chicken into the pot (it should be completely submerged) and bring to a boil again. Don’t step away from the stove. Once boiling, immediately reduce the heat to the lowest setting, cover, and simmer the chicken: 9 to 11 minutes for drumsticks or 3 to 5 minutes for breasts, depending on the size and thickness of your chicken pieces. Turn off the heat and keep the pot untouched on the stove for 10 to 15 minutes so the chicken can continue to cook without risk of drying out.
Step 2
To check the chicken for doneness, pierce the thickest part of the meat with a sharp skewer. If the juices run clear, it’s done. (If not, cover and leave in the hot water for a bit longer.) Transfer the chicken to a bowl of ice water for 5 minutes. Remove from the ice bath, shred the meat, and transfer to a serving plate.
Make the sauce
Step 3
In a medium heatproof bowl, add the scallions, garlic, ginger, and chiles (if using). Heat the neutral oil in a wok or small saucepan until shimmering, and carefully pour it over the aromatics in the bowl. The oil will sizzle and immediately smell fragrant. Mix in the light soy sauce, black vinegar, oyster sauce, sesame oil, ground Sichuan peppercorns, and sugar.
Assemble the dish
Step 4
Toss the chicken in the sauce, along with the onion, cilantro, and sesame seeds. Add salt to taste. Serve cold or at room temperature.
Recipe notes
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