Cold Hand-Torn Chicken with Cucumber and Sesame-Mustard Sauce

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 Nourilo 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 Nourilo’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.

Dressing

Ingredient	Amount
English mustard	1 tablespoon
Sesame paste	1 tablespoon
Rice vinegar	1 tablespoon
Sugar	2 teaspoons
Sesame oil	half tablespoon

Safety first — read before you cook

This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:

• are pregnant or breastfeeding, or are cooking for a young child;
• take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
• have a kidney, liver or heart condition, or a known food allergy.

Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes

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