Chinese Pulled Chicken

Recipe by: Darina Allen

We love pulled pork and pulled beef in my house, but I wanted a change and had chicken in the refrigerator, so I thought I could try a really quick version with that instead.

Chinese Pulled Chicken

SERVES

2

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 1 tbsp vegetable oil

  • 1 tbsp finely chopped or grated garlic

  • 1 tbsp finely chopped or grated fresh ginger root

  • 1 onion, finely diced

  • 1 celery stalk, finely diced

  • 1 carrot, peeled and finely diced handful of mushrooms of your choice, finely diced

  • 300g frozen soy mince (TVP) or minced (ground) meat (chicken, beef, pork or turkey)

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp vegetarian oyster

  • sauce (or regular oyster sauce)

  • 1 tbsp Shaoxing wine

  • 1 tsp sesame oil

  • fine sea salt and

  • ground white pepper

Method

  1. Heat the vegetable oil in a small saucepan over a high heat and fry the garlic and ginger for a couple of minutes until fragrant.

  2. Add the soy sauce, chicken stock powder and white pepper, then add the chicken breasts and flip them around to coat thoroughly in the seasonings.

  3. Add the water, cover and reduce the heat to medium.

  4. Simmer for 10 minutes, then flip the breasts and cook for a further 10 minutes before removing from the heat.

  5. Once cooked, remove the chicken from the pan and use two forks to shred the meat.

  6. Add the cornflour paste to the cooking liquid in the pan and stir it through, then bring to the boil and cook until the sauce thickens. Toss the chicken through the sauce until it is well coated, then drizzle in the sesame oil. Serve sprinkled with sesame seeds, spring onions and chillies.

You may also like...