Description
A popular cold dish originating from the Hakka people in Guangdong. A whole chicken is poached gently, then torn into shreds by hand (no cleavers) to absorb a special dressing of sesame oil, salt, scallions, and peanuts.
Restaurants serving Hand-Torn Chicken (Shou Si Ji)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken thighs
- Sesame oil
- Salt
- Peanuts
- White sesame
- Coriander
- Scallion
- Ginger
Instructions
- [Authentic Recipe]
- Poach whole chicken gently with scallion, ginger, and wine; finish cooking via residual heat.
- Shock in ice water to tighten skin.
- Tear the meat into shreds by hand, removing bones.
- Mix a dressing of sesame oil, salt, light soy, sesame seeds, crushed peanuts, cilantro, and scallion.
- Massage the dressing heavily into the torn chicken.
Learn more Spice, substitutes, tips
Key spices
Rich aroma of sesame oil and roasted depth of peanuts、ピーナッツの香ばしいコク
Substitutes at Japanese supermarkets
Poach JP chicken, tear by hand, and toss with sesame oil and salt
Pairing
Cold Beer / White Rice
Trivia
In Chinese cuisine, 'Hand-Tearing' is a crucial technique to avoid metal flavor, preserve fibers, and allow marinades to penetrate deeply. Also used in cabbage stir-fries (Shou Si Bao Cai).
Eating tips & etiquette
Because it's hand-torn, the meat's cross-section is irregular, allowing it to hold maximum sauce. Excellent as a side for rice or a beer snack. Add chili oil if you prefer it spicy.
Allergen
Poultry, Sesame, Peanuts, Soybeans, Wheat