Irene Kuo

Chicken in Sesame-Paste Sauce

芝麻醬拌鶴絲

Preparation info
  • It serves

    2

    for lunch .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Seasoned by one of the most scrumptious sauces of Chinese cuisine, this “chicken salad” is rich and full of nutty flavor and aroma. It is simple to make; the meat can be leftover white-cut chicken or fast-boiled chicken breasts.

Ingredients

  • 2 cups boneless white-cut chicken with the skin on, hand-torn or shredded
  • 1 large firm cucumber

Method

The general appearance of this dish is fluffy and offhand, so the chicken should be torn in rather coarse shreds, about 1½ inches long. If you shred with a knife, cut the shreds rather thick. Once the meat is cooked, it should be shredded with the grain to prevent the shreds from breaking into s