245 minutes
Tender, flavorful shredded chicken paired perfectly with a fresh crunch of iceberg lettuce in a savory sesame sauce.
Bone-in, Skin-on Whole Chicken Breasts, rinsed thoroughly and drained
0 lb
cups
Scallions, cut in half crosswise
each
Ginger, peeled and lightly smashed
0.25 inches
Garlic Clove, peeled but left whole
each
tablespoons
teaspoons
Poaching Liquid, reserved from above
cups
tablespoons
tablespoons
teaspoons
tablespoons
Shaoxing Wine
tablespoons
teaspoons
Finely Sliced Scallions
tablespoons
teaspoons
Minced Ginger, peeled
teaspoons
teaspoons
teaspoons
Shredded Iceberg Lettuce
cups
1. Poach the Chicken
Place the chicken breasts in a wok or a large pot. Add the water, scallions, ginger, garlic, sugar, and salt. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Let the chicken cook for about 25 minutes. After simmering, remove the pot from the heat and let the chicken rest in the hot liquid for another 15 minutes.
2. Refrigerate the Chicken
Remove the chicken from the poaching liquid, cover it, and refrigerate it for about 3 hours.
3. Prepare the Sauce
In a mixing bowl, combine ½ cup of the poaching liquid with sesame seed paste, dark soy sauce, sesame oil, Chinkiang vinegar, Shaoxing wine, Hot Pepper Oil, finely sliced scallions, minced garlic, minced ginger, sugar, and salt. Stir this mixture well until it is smooth and well combined. Let the sauce sit at room temperature until you are ready to use it.
4. Shred the Chicken
Once the chicken has chilled, take it out of the refrigerator. Remove and discard the skin and bones. Gently hit the meat with a rolling pin to break down the fibers. Then, using your hands, shred the chicken into bite-sized pieces.
5. Combine Chicken with Sauce
In a large bowl, toss the shredded chicken with the prepared sauce until the chicken is evenly coated.
6. Serve
Spread the shredded iceberg lettuce on a serving platter, creating a bed of crisp greens. Mound the sauced chicken on top of the lettuce. Your Hunan-Style Shredded Sesame Chicken is now ready to serve.
Though similar to Szechuan, this dish is less about the numbing flavor and more about the tangy and sweet notes. Use chicken, dried chilies, and a sauce that includes hoisin sauce for sweetness. Add roasted peanuts for a Kung Pao signature touch.
Swap the chicken for beef slices, use Szechuan peppercorns and doubanjiang (fermented broad bean and chili paste) for the heat. Add peanuts for a crunchy element.
Keep the chicken or use tofu, make a sauce with pineapple juice, vinegar, ketchup (for sweetness and color), and a bit of soy sauce. Include pineapple chunks and bell peppers for a classic sweet and sour combination.
While chicken is the protein of choice, you can easily substitute it with thinly sliced beef, pork, or even firm tofu for a vegetarian option. The key is to maintain the shredding or slicing for a similar texture.
Add the zest and juice of an orange or lemon to the sauce. This will brighten the flavors and add a new layer of complexity. A grapefruit could also work if you're looking for a more bitter note.
Opt for organic, free-range chicken and ensure that garlic, ginger, and scallions are fresh and fragrant for the best flavor and texture.
Taste and adjust the Hunan sauce to ensure a perfect balance of spicy, sour, salty, and sweet without any overpowering elements.
Toast your own sesame seeds until golden to release oils and enhance flavor, essential for the dish.
Hand-shred the cooked chicken to achieve a fibrous and uneven texture for better flavor absorption.
Use a properly heated wok or pan for quick cooking at high heat to sear the chicken and vegetables, locking in flavors and adding 'wok hei'.
Comments (0)