Cantonese-style Pulled Chicken
Shredded Chicken is a classic local dish of China, belonging to the Hakka cuisine branch of Cantonese cuisine. It originated as a traditional sacrificial offering of the Chai family of the Yi ethnic group in Yun County during the Yongle reign of the Ming Dynasty, and after continuous refinement, it has become a distinctive dish with both culinary and cultural value.
The main ingredient is selected as Qingyuan female chicken or free-range local chicken. The dish is made through procedures including boiling, shredding by hand and cold mixing, with common cooking techniques such as marinating in brine and seasoning in the salt-baked style. The finished dish features tender meat and crisp, refreshing chicken skin.
Cantonese-style Pulled ChickenFor the traditional preparation, the chicken is first marinated, then boiled and shredded by hand. The core seasonings include salt-baked chicken powder, coriander and white sesame seeds. In modern times, more than ten derivative flavor variations have been created, such as spicy, garlicky and salt-and-pepper.
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chicken drumstick
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3
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Soy sauce
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4 tablespoons
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Oyster sauce
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1 tablespoon
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dark soy sauce
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0.5 tablespoon
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Brown sugar powder
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1 tablespoon
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Ginger threads
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a little
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Garlic cloves
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5 grains
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Step 1
Wash the fresh chicken legs you bought.
Step 2
Rinse with boiling water.
Step 3
Add 4 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 0.5 tablespoon of dark soy sauce, and 1 tablespoon of brown sugar.
Step 4
Add an appropriate amount of shredded ginger, mix well, and marinate for 20 minutes.
Step 5
Place peeled garlic cloves and ginger chunks in the bottom of the rice cooker without adding water or oil.
Step 6
Pour in the marinated chicken thighs, along with the marinade.
Step 7
Press the cook button. Once cooked, remove and let cool.
Step 8
Tear by hand
