Hand-Shredded Chicken
Serves 6
Ingredients
6 Chicken thighs with skin and bone
1“ Piece of ginger, peeled
1 Small bunch of green onion
2 tsp (10 mL) White sugar
2 Tbsp (30 mL) Oyster sauce
2 Tbsp (30 mL) Soy sauce
1 Tbsp (15 mL) Sesame oil
1 Tbsp (15 mL) Canola oil
Directions
Steam chicken for ~30 minutes or until it reaches an internal temperature of 165F.
After the chicken is cooked, set aside to cool. When cool enough to touch, remove the bones, and shred chicken meat into thin strips.
To prepare the sauce, mix sugar, oyster sauce, soy sauce, and sesame oil in a small bowl. Julienne (cut into thin strips) the ginger and green onions. Heat canola oil in a frying pan. When the oil is hot, sauté ginger and green onions for minute or until soft.
In a large bowl, combine shredded chicken, sautéed ginger and green onions, and sauce mixture. Enjoy chicken with rice and steamed or sauteed vegetables.
Notes
Oyster sauce is a versatile condiment for Asian cooking and beyond. It brings a complex sweet, salty and savoury (umami) flavour and a rich caramel colour.
For a flavorful rice side dish, any juices that come from the cooked chicken can be saved and used to replace the water when cooking rice.
