Cherry & Dennis Recipes
Cantonese Shredded Chicken with Sesame Dressing
麻香手撕雞
Recipe overview
This cold Cantonese-style dish poaches bone-in chicken legs gently, rests them covered, then cools them in ice water for tender meat. Cucumber, carrot and sesame dressing keep it fresh; dress only before serving and confirm 75°C at the thickest part.
01
Ingredients
Main Ingredients
- 1 kg) — inspect for feather stubs and excess fat bone-in chicken legs (about
- 300 g — julienne, salt and dry Cucumber
- 80 g — fine julienne Carrot
- 15 g, 4 scallions, ginger 30 g — prepare as directed Cilantro
- 35 g, toasted white sesame 1 tablespoon Unsalted roasted peanuts
- 2.5 L, ice water as needed Poaching water
Chicken poaching
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
Cucumber treatment
- 1/4 teaspoon salt
Sesame dressing
- 2 tablespoons pure sesame paste
- 1 1/2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2–3 tablespoons — add gradually water
02
Tools
- Stockpot with lid, tongs, skimmer, food thermometer
- Stockpot with lid, tongs, skimmer, food thermometer
- Stockpot with lid, tongs, skimmer, food thermometer
- Raw-chicken board, cooked-food board, knife, large bowls, colander
- Raw-chicken board, cooked-food board, knife, large bowls, colander
- Raw-chicken board, cooked-food board, knife, large bowls, colander
- Raw-chicken board, cooked-food board, knife, large bowls, colander
- Small bowls, spoon, measuring spoons, kitchen paper, white oval plate
- Small bowls, spoon, measuring spoons, kitchen paper, white oval plate
- Small bowls, spoon, measuring spoons, kitchen paper, white oval plate
- Small bowls, spoon, measuring spoons, kitchen paper, white oval plate
- Small bowls, spoon, measuring spoons, kitchen paper, white oval plate
03
Steps
Step 1
Inspect the chicken
Check feather stubs, bone fragments and excess fat on the raw-chicken board; wash hands and tools afterwards.
Step 2
Start in cold water
Put 2.5 L water, ginger, scallion, Shaoxing wine, salt and chicken legs into a stockpot; keep chicken submerged.
Step 3
Heat slowly
Use medium heat until small bubbles appear at the edge; skim light foam and never use a hard boil.
Step 4
Poach gently
Hold 85–90°C for about 12 minutes and turn the legs once with tongs.
Step 5
Rest covered
Turn off heat, cover tightly and leave for 15 minutes without lifting the lid.
Step 6
Confirm doneness
Test the thickest part near bone; it must reach 75°C with no bloody juices.
Step 7
Ice-bath cool
Transfer cooked chicken with clean tongs into ice water for 3–5 minutes.
Step 8
Dry and debone
Pat dry on the cooked-food board; remove bones and check for fragments, tendons and thick skin.
Step 9
Hand-shred
Pull the meat into even strands along the grain and place in a clean bowl.
Step 10
Prepare vegetables
Salt cucumber for 5 minutes, squeeze dry, then cut carrot, scallion and cilantro.
Step 11
Mix dressing
Stir dressing ingredients smooth, adding water little by little until pourable.
Step 12
Dress and serve
Plate cucumber, carrot and chicken; add dressing, peanuts and sesame immediately before eating.
Common mistakes
- A rolling boil toughens chicken; keep 85–90°C.
- Skipping temperature is unsafe; test 75°C near bone.
- Shared boards cause cross-contamination; keep separate.
- Wet cucumber dilutes dressing; salt then dry it.
- Dressing early makes water; dress just before eating.
- Early peanuts lose crunch; add last.
Tips
Use bone-in legs for juicier poached meat. A thermometer is essential; do not rely only on time. Ice-bath only chicken already confirmed cooked. Avoid or adapt for sesame, peanut, soy, wheat or shellfish allergy. Shred after cooling for neater strands and safer hands. Serve promptly; refrigerate sealed and finish soon.
