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

Method

1. 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.
2. When cool enough to handle, tear the chicken by hand into long shreds — this gives better texture than slicing.
3. Slice or lightly smash the mini cucumbers.
4. To make the dressing: combine English mustard, sesame paste, rice vinegar, sugar, and sesame oil in a bowl and mix until smooth.
5. Arrange shredded chicken and cucumber on a plate; drizzle 3–4 tablespoons of dressing over the top.
6. Scatter toasted sesame seeds and serve.

Nourilo’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.