This is a popular Chinese cold dish. It can be served as an appetizer or, with rice or rice porridge, a meal on its own. This dish can be prepared the day before serving it. Just keep it in the fridge. We actually find it tastes better the next day. Great for a quick lunch.
We steam the chicken in aluminum foil to lock the chicken juices in. This makes the chicken meat very moist and juicy. We also use freshly shredded cucumber to make the dish wonderfully crunchy and refreshing.
This delicious dish does take a little more time to make but the effort is well worth it!
- 3 boneless and skinless chicken thighs (about 12 ounces)
- 1 cucumber cut into small strips (about 2 cups)
- 1 tablespoon chili bean sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon sesame seed
- 2 to 3
- Wrap chicken in aluminum foil.
- Put enough water in steamer and turn heat to high.
- When water is boiling, put chicken in steamer.
- Turn heat to medium high.
- Steam chicken until cooked through (about 25 minutes).
- Take chicken out of steamer and let it cool (about 20 minutes).
- Unwrap chicken and keep the juices.
- Put chicken and chicken juices in a mixing bowl.
- Shred chicken into small pieces by hand.
- Add cucumber.
- Add chili bean sauce, soy sauce and sesame oil.
- Mix well and let it marinate for 5 minutes.
- Add sesame seed and serve.
- Skinless and boneless chicken thighs are readily available in many western supermarkets.
- Make sure to keep the chicken juices after steaming. The juices keep the chicken moist and flavorful.
- After mixing the shredded chicken with the chili-soy dressing, should let it marinate for at least 5 minutes before serving. This allows the chicken meat to absorb the wonderful flavors from the dressing.