How to Make Chinese Hand Torn Chicken Asian Cooking Recipe Cuisine

China Hand Torn Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 inch ginger, bruised

One 3 1/2 lb to 4 lb whole chicken

2 tsp salt

5 fl oz oil

4 fl oz sesame oil

4 fl ox chicken stock

1 tbsp ginger powder

8 oz ho-fun (steamed before use)

6 spring onions, whites only, shredded

3 bunches cilantro leaves, stalks removed


Directions:

Bring a large pan of boiling water with the ginger to a boil. Add the chicken and poach, 20 minutes for the breast or 45 minutes for the whole chicken. Remove and allow to cool down in the stock.

Remove the skin from the chicken and pull the meat away from the bones in large strips/pieces, keeping the dark and white meat separate.

In a wok, heat the salt on a low heat until turns a silvery color. Remove the wok from the heat and allow to cool for 2-3 minutes. Add the oil, sesame oil and heat until smoking. Remove from the heat, cool slightly, then add the stock and ginger powder and gently reheat.

As the sauce comes to a simmer, add the dark meat and stir the chicken around to absorb the flavors and until it is heated through. Add the white meat and turn gently to absorb the flavors and continue until all the chicken is piping hot.

Place the ho-fun and spring onions onto a plate; add chicken, along with some of the sauce. Garnish with cilantro leaves.


*If you want, you can just use chicken breasts if white meat is something you prefer. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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