Wineshark Cooking Class - Shredded Chicken Salad in Pungent Sauce 五味手撕雞

Ingredients (for 4):

• Chicken - 1
• Salt - 2 tsp
• White Sesame - 2 tsp
• Pickled Jiao Bulb - 6
• Pickled Ginger - 40g
• Cucumber - 1
• Sauce 
• Soy sauce - 1 tsp
• Zhejiang vinegar - 1 tsp
• Mustard - 1 tsp
• Sugar - 1 tsp
• Chili oil - 1/2 tsp
• Sesame oil - 1 tsp

Procedures:

1. Marinate the chicken with salt for 30 minutes.

2. Finely shred the pickled jiao bulbs and ginger.

3. Boil a pot of water to boiling. Then put the chicken in. Turn off the heat and cover with lid to let it slow cook for 20 minutes.

4. Finely shred the cucumber.

5. Toast the white sesame on a clean wok until fragrant. Then remove for later use.

6. Mix soy sauce, Zhejiang vinegar, sugar, chili oil, mustard and sesame oil to form the pungent sauce.

7. Once cooled down, hand shred the chicken to remove all the bones.

8. Mix the jiao bulbs and pickled ginger to the shredded chicken. 

9. Add in the pungent sauce and mix well.

10. Put the shredded cucumber on the side, then add the chicken in the middle.. Sprinkle with white sesame to serve.