Hand-Torn Chicken

手撕鸡

Hand-Torn Chicken — CantoneseShenzhen home cooking.

Ingredients

• cooked white cut chicken (from previous recipe)
• light soy sauce
• toasted sesame oil
• garlic

Instructions

1. Using clean hands, pull cooled chicken (with skin) into thin, bite-sized shreds — follow the grain for tenderness. (Shreds are long, uniform, and slightly fibrous — not shredded into fluff.)
2. In a medium bowl, whisk together light soy sauce, toasted sesame oil, and minced garlic until aromatic. (Oil emulsifies slightly; mixture looks glossy and cohesive.)
3. Add chicken shreds to the bowl. Toss gently with chopsticks or fingers until evenly coated. (Each shred glistens with a thin, even sheen.)
4. Let marinate at cool room temperature for 10 minutes to allow flavors to penetrate. (Chicken appears plumper; surface slightly tacky.)
5. Transfer to serving plate. Garnish with extra scallion greens and a drizzle of sesame oil. (Glossy, vibrant green and golden-brown contrast on plate.)