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