Salads & Cold Dishes
Cold Hand-Torn Chicken with Cucumber and Sesame-Mustard Sauce
a refreshing, appetite-stimulating summer salad with a tangy sesame and mustard dressing
Why people make this dish
On a muggy Hong Kong summer day, when the air is heavy and even the thought of standing over a hot stove feels punishing, this is the dish Bro Niu reaches for. Cold shredded chicken — known in Cantonese households as a staple way to use leftover poached chicken — gets transformed by a dressing that is sharp, nutty, and deeply satisfying.
What makes Bro Niu’s version distinctive is the use of English mustard (Colman’s) alongside sesame paste. The mustard brings a clean, sharp heat that cuts through the richness of the sesame and opens the appetite brilliantly. Rice vinegar adds acidity; a small amount of sugar balances it all. The result works on shredded chicken, on blanched vegetables, on cold noodles, on konjac strips — really on almost anything that benefits from a bold dressing.
Who it suits / who should be cautious
- Suitable for most healthy adults and older children as a refreshing summer dish
- A great way to make use of leftover poached or steamed chicken
- Homemade is recommended over restaurant versions since cold dishes should be prepared and consumed fresh for safety
- Those who are very sensitive to raw or cold foods (very cold constitution) may find cold dishes uncomfortable; serve at room temperature rather than refrigerator-cold
Why these ingredients (the food-therapy logic)
- Chicken: Lean, easily digestible protein; traditionally considered neutral to mildly warming, making it suitable as a light summer protein
- Cucumber (qing gua): Cooling and hydrating; traditionally associated with relieving heat and supporting healthy skin; use greenhouse-grown mini cucumbers to avoid pesticide concerns
- Rice vinegar: Sour flavour traditionally associated with stimulating digestive juices and appetite; also has mild preservative properties
- Sesame paste and sesame oil: Provide richness and nutty depth; sesame is traditionally associated with nourishing the liver and kidney
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken meat | 150 g (4 liang) | Use breast or thigh; marinated with sand ginger and sea salt before cooking |
| Mini cucumbers | 3 pieces | Sliced or lightly smashed; greenhouse preferred |
| Toasted sesame seeds | To taste |
Dressing
| Ingredient | Amount |
|---|---|
| English mustard (Colman’s) | 1 tablespoon |
| Sesame paste | 1 tablespoon |
| Rice vinegar | 1 tablespoon |
| Sugar | 2 teaspoons |
| Sesame oil | half tablespoon |
Method
- If cooking chicken from scratch: rub the chicken with sand ginger powder and sea salt; steam or poach until just cooked through, then rest before tearing. Alternatively use leftover white-cut chicken.
- When cool enough to handle, tear the chicken by hand into long shreds — this gives better texture than slicing.
- Slice or lightly smash the mini cucumbers.
- To make the dressing: combine English mustard, sesame paste, rice vinegar, sugar, and sesame oil in a bowl and mix until smooth.
- Arrange shredded chicken and cucumber on a plate; drizzle 3–4 tablespoons of dressing over the top.
- Scatter toasted sesame seeds and serve.
Bro Niu’s tips
This dressing is extremely versatile — try it with blanched vegetables, konjac noodles, cold rice noodles, or bean curd skin. If you want to use cucumber with the skin on, scrub thoroughly with salt first to clean off any surface residues, or opt for greenhouse-grown mini cucumbers which have lower pesticide exposure. Cold dishes should be freshly prepared at home; do not leave dressed chicken sitting out for long periods.
Community questions answered (selected)
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Q (Cherry Lau): How long do I steam a half-chicken? Bro Niu: For a whole fresh chicken of about 2.5 jin (1.25 kg), steam 15 minutes then rest off the heat for 5 minutes — just cooked through. For half that weight, steam 12 minutes and rest 3 minutes.
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Q (小娟): Does the cold shredded chicken need to be reheated before eating? Bro Niu: Cold salads are typically eaten cold. That is the whole point of a cold dish in summer. Just make sure it is freshly made at home so it is clean and safe.
Published July 15, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
