Hand Tear Chicken手撕鸡 on 7Mar2017

hand tear chicken手撕鸡7mar2017

one quite unique dish we had during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017 was hand tear chicken手撕鸡.

手撕鸡 had tear chicken @ minsheng daipaidong 民声冰室  was very impressive. chicken was sweet, tender yet not soft & had good bite, a bit stringy yet not sinewy or chewy. very good i think.

hand tear chicken手撕鸡7mar2017

i googled the recipe & made a 手撕鸡 hand tear chicken myself at home after my return. it was not bad as a first attempt. i had the texture but not yet the taste, my marinade needed some improvements/adjustments.

hand tear chicken手撕鸡7mar2017

i repeated it for a 8pax OPS friends dinner on 7.3.2017.

this time the marinade was good, & my friends all liked it. 🙂

hand tear chicken – poached chicken

my preparation/recipe is similar to that for poached chicken 白斩鸡.

i used 1/2 chicken. made chicken stock using bones of 1 chicken & 1 cut large carrot. added 1 bulb garlic cloves, 1 medium red onions quartered, few stalks of spring onions, 2cm cut ginger. boiled chicken (immersed) for 12 mins, off fire & poached for 25mins.

hand tear chicken – poached chicken

then quenched in ice water to stop cooking.

hand tear chicken – poached chicken

hand tear chicken – poached chicken

& put in the fridge to dry.

for this hand tear chicken手撕鸡, i feel that the dry should be more taut & dry & stringy, so i left it in the fridge for longer, about 5hrs.

roasted sesame

i pan-roasted 3tbsp sesame seeds.

hand tear chicken手撕鸡2mar2017

then separated the skin, cut/tear in rectangular pieces, & tore the chicken flesh in strips.

 

hand tear chicken手撕鸡2mar2017

& then mixed in first the condiments, then the roasted sesame seeds.

for the condiments – i used 2tsp fish sauce, 1tbsp light soy sauce, 1tsp oyster sauce, 2tsp sesame oil, 1/2 tsp dark soy sauce, 1 tbsp goma sauce.

hand tear chicken手撕鸡2mar2017

then covered with the skin & added some more roasted sesame

 

hand tear chicken手撕鸡2mar2017

and 当当 voila, the hand tear chicken手撕鸡.

the flesh is moist & tender & nicely/lightly flavoured with the concdiments & roasted sesame, quite flavourful.

for me, it was an interesting dish, a change certainly, may not be my most favoured style for chicken preparation,

c.h.e.f andy

Ingredients:

  • 1/2 chicken
  • 1litre chicken stock (using bones of 1 chicken & 1 cut large carrot)
  • 1 bulb garlic cloves
  • 1 medium red onions quartered
  • few stalks of spring onions
  • 2cm cut ginger

for condiments mix-

  • 2tsp fish sauce
  • 1tbsp light soy sauce
  • 1tsp oyster sauce
  • 2tsp sesame oil
  • 1/2 tsp dark soy sauce
  • 1 tbsp goma sauce.

Directions:

  1. make 1 litre chicken stock using bones of 1 chicken & 1 cut large carrot.
  2. add 1 bulb garlic cloves, red onions, spring onions, cut ginger to 1litre chicken stock in a deep ducth oven & bring to boil
  3. cover & boil chicken for 12 mins, off fire & poach for another 25mins
  4. quench in ice water to stop cooking
  5. put in the fridge to dry for 5hrs
  6. separate the skin, cut/tear in rectangular pieces, & tear the chicken flesh in strips
  7. mix in first the condiments, then the roasted sesame seeds.
  8. plate the dish, cover with skin, & add some roasted sesame
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