September 01, 2017



Chicken - 1/2 kg
Water  - 5 cups
Sesame oil - 1 tbsp
Shredded cucumber, to garnish

For the sauce:
Light soy sauce - 2 tbsp
Sugar - 1 tsp
Spring onions - 1 tbsp (finely chopped)
Red chilli oil - 1 tsp
Ground Szechuan peppercorns - 1/2 tsp
White sesame seeds - 1tsp
Sesame paste - 2 tbsp or 
Peanut butter creamed with a little sesame oil


  • Clean the chicken well. Bring the water to a rolling boil in a wok, add the chicken.
  • Reduce the heat, cover and cook for 40-45 minutes.
  • Remove the chicken and immerse in cold water to cool.
  • After at least one hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil.
  • carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.
  • On flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers.
  • Place the meat in a dish with the shredded cucumber around the edge.
  • In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish.
  • Pour the sauce over the chicken and serve.

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