Chinese Shredded Chicken with Cucumber Salad | Bang Bang Chicken
Poached chicken may not sound that appetising but the dressing makes up for an otherwise boring looking salad. This recipe is a traditional Chinese recipe with a bit of my twist. The most important ingredient in making the dressing sauce, which may be difficult to find depending on where you live is a sesame paste. It comes in a jar. A good substitute if you don’t have it is to use peanut butter or Tahini. The other important ingredient is chilli paste oil because this Chinese dressing sauce is creamy, aromatic and pungently spicy. The chilli paste brand that I use, which is the most popular chilli oil brand, is “Lau Gan Ma” from China.
Poaching a whole chicken is probably not something that comes to your mind if you grew up in the western world. It is not the same or as exciting as roasting a whole chicken or deep-frying the chicken. But, in Chinese culture, poaching a whole chicken is common and almost a tradition and healthy. The by-product from poaching a whole chicken can be used to make few other dishes – such as a salad like this recipe or use the broth and chicken in rice porridge, or save the broth in small portions as a homemade chicken stock for later use.
Prepare and cut the ingredients as required
Shred the chicken meat
Make the dressing sauce
Put together the salad - first the cucumber then chicken on top and then the dressing and some garnishing
How to make
Cut the spring onion into small pieces. Set aside.
Slice the red chilli lengthwise. Discard the seeds and seed membrane. Then cut into small pieces. Set aside.
Slice the cucumber diagonally. Then stack up 3-4 pieces and slice thinly. Set aside.
Shred the chicken using a knife or both hands. I like using a combination of leg, thigh, breast and skin but this is optional. Set aside.
In a small bowl, make the dressing sauce by combining 2 tablespoons sesame paste, 1 tablespoon light soy, 1 tablespoon Chinkiang black vinegar, 1 tablespoon chilli oil, 1 teaspoon Lau Gan Ma chilli paste, 1 teaspoon sugar. Mix through. If it looks too thick, add a bit of water to slightly dilute the dressing sauce.
In a serving platter, first place the sliced cucumber as the first layer. Then add the shredded chicken as the second layer on top of cucumber. Dress the sauce over the chicken. Then sprinkle and garnish with chopped spring onion, red chilli and toasted sesame seeds.
Ready to serve. Accompany well with cooked vermicelli noodle at room temperature.
leftover poached chicken
1 spring onion (or scallion) for garnishing
1 long red chilli for garnishing
1 teaspoon roasted sesame seed for garnishing
2 tablespoons sesame paste (or peanut butter or tahini)
1 tablespoon light soy
1 tablespoon Chinkiang black vinegar
1 tablespoon chilli oil
1 teaspoon Lao Gan Ma chilli paste
1 teaspoon sugar