Photograph of the finished Cold shredded chicken

China · Gà xé xốt dầu hành gừng

Cold shredded chicken

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.5 lb
  • Photograph of Ginger Ginger 7.1 oz
  • Photograph of Spring onion Spring onion 8.5 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Cucumber Cucumber 1.1 lb
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of White pepper White pepper 0.4 oz

Method

  1. 1 Boil the chicken in ginger and rice wine over low heat for 30 minutes, then soak it in ice water for 10 minutes.
  2. 2 Soaking the chicken in ice water is a step that makes the skin crispy and the meat firm.
  3. 3 Tear the chicken into thick strips by hand along the grain, then use a knife to cut it into small pieces of meat that are not coated in sauce.
  4. 4 Grind the ginger, scallions, and salt together until smooth in a heat-resistant bowl.
  5. 5 Heat the oil to 180 degrees, then pour it over the mixture and let it sizzle. The oil should cool down before the onions and ginger are still pungent.
  6. 6 This sauce only contains onion and ginger oil, not sesame seeds or chili peppers, which is different from Bang Bang sauce.
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