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Chinese Hand-Shredded Chicken Recipe

This flavorful Chinese hand-shredded chicken is a light, satisfying dish infused with ginger, garlic, scallions, and a touch of heat. Perfect served cold or at room temperature, it’s a vibrant food recipe with bold aromatics and crunchy fresh toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine Chinese
Servings 4

Equipment

  • Medium pot
  • Heatproof bowl
  • Small saucepan
  • Serving bowl

Ingredients
  

For the Chicken

  • 1 pound chicken drumsticks or boneless, skinless chicken breasts
  • 6 cups water
  • 3 slices fresh ginger ¼-inch thick
  • 1 scallion halved crosswise

For the Sauce

  • 2 tablespoons finely chopped scallions white parts only, from 1 to 2 scallions
  • 1 heaping tablespoon minced garlic from 3 to 4 cloves
  • 1 tablespoon minced fresh ginger
  • 1 or 2 fresh Thai bird’s-eye chilies finely chopped (optional)
  • 3 tablespoons neutral oil
  • 2 tablespoons light soy sauce
  • 2 teaspoons Chinese black vinegar
  • 1½ teaspoons oyster sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground Sichuan peppercorns
  • ½ teaspoon sugar

For Serving

  • ½ small red onion thinly sliced
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons toasted sesame seeds
  • Fine sea salt to taste

Instructions
 

  • Poach the Chicken: Allow chicken to sit at room temperature for 1–2 hours before cooking. In a medium pot, combine the chicken, water, ginger slices, and scallion. Bring the water to a boil, ensuring the chicken is fully submerged. Once boiling, reduce the heat to low, cover the pot, and let it gently simmer—cook drumsticks for 9–11 minutes, or breasts for 3–5 minutes depending on thickness. Afterward, turn off the heat and let the chicken rest in the hot water for 10–15 minutes with the lid still on.
  • Check and Shred: To test for doneness, pierce the thickest part of the chicken—if the juices run clear, it’s cooked through. If not, allow a few more minutes in the hot water. Once done, place the chicken in an ice bath for 5 minutes, then remove and shred the meat by hand. Set aside in a serving bowl.
  • Make the Sauce: Add the scallions, garlic, ginger, and chilies (if using) to a heatproof bowl. In a small pan, heat the neutral oil until it shimmers, then carefully pour it over the aromatics. Stir to release the aroma. Mix in the soy sauce, black vinegar, oyster sauce, sesame oil, Sichuan peppercorns, and sugar.
  • Assemble the Dish: Pour the sauce over the shredded chicken. Top with sliced red onion, chopped cilantro, and sesame seeds. Finish with sea salt to taste. Serve at room temperature or chilled.

Notes

  • You can use chicken breasts for a quicker cook time.
  • Add more Thai chilies for extra heat, or skip them for a milder version.
  • The leftover broth from poaching can be repurposed as a light soup base.
Keyword Chinese food recipes, Chinese poached chicken, Chinese shredded chicken sauce, cold chicken salad, easy Asian recipes, hand-shredded chicken, homemade Chinese chicken dish, spicy Chinese chicken
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