Hand Shredded Chicken with Sand Ginger Powder Recipe (沙𦍑手撕雞)

Guys this Hand Shredded Chicken with Sand Ginger Powder Recipe definitely one of my favourite dishes to have in the new year. Chinese restaurants tend to always serve it as an appetizer ,but no that is not enough. It is just too good to be just an appetizer. This recipe is created as a main dish on your dinner table. I bet your entire family will love it during your Chinese New Year party!

Happy New Year Everyone ! Hope you all had a wonderful new year celebration! In tradition like last year , we will have many wonderful Chinese New Year recipes coming your way. If you can’t wait check out our last year’s Chinese New Year Recipes 2023!

Hand Shredded Chicken is the best chicken dish I’ve had by far. It’s refreshing and best for any family dinner or new year party ! If you are having a pot luck soon… you should try this easy recipe.

INGREDIENTS:

• 1 chicken
• 170g whole ocean clams
• 250g instant jellyfish (not include the marinade inside)
• 3 green onion
• a little bit of sesame

Chicken Marinade:

• 2 tsp sand ginger powder
• 1 tsp salt
• 2 tbsp cooking wine

Sauce Ingredients:

• 1 tsp mince garlic 
• 2 1/2 tbsp sand ginger powder
• 2 tbsp fish sauce
• ⅓ cup sesame oil
• 2 chili pepper ( cut into pieces)
• 1 tsp ginger juice
• 3 tbsp ocean clams soup

INSTRUCTIONS:

Wash the chicken and remove the internal organs. Dry up the chicken and spread the chicken’s marinade inside and outside. Then leave the chicken inside the fridge for one night.

Prepare a pot with ice water that can cover the whole chicken.

Remove the package of instant jellyfish. Rinse and drain the jellyfish with water.

After opening the can of  whole ocean clams, separate the juice and ocean clams for future use.

Wash the green onions and cut it into strips.

Before steaming chicken, leave the chicken for half an hour at room temperature from the fridge. Put 2 slices of ginger and 1 green onion into the chicken inside. Steam the chicken for about 25 minutes or until fully cooked. After steaming, put the chicken into iced water immediately.

After the chicken becomes cool, dry it up. Shredding the chicken by hand and leaving the bones for soup.

Put the ocean clams, jellyfish, chicken and green onion strips in the dish. Add the sauce and mix them evenly. Then add a little bit of sesame on the top. Serve

TIPS

• Putting the chicken into ice water immediately after steaming creates a better texture when serving

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Hand Shredded Chicken with Sand Ginger powder. 沙𦍑手撕雞

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Ingredients

  

• 1 chicken
• 170 g whole ocean clams
• 250 g instant jellyfish (not include the marinade inside)
• 3 green onion
• a little bit of sesame

Chicken Marinade

• 2 tsp sand ginger powder
• 1 tsp salt
• 2 tbsp cooking wine

Sauce Ingredients

• 1 tsp minced garlic
• 2 1/2 tbsp sand ginger powder
• 2 tbsp fish sauce
• ⅓ cup sesame oil
• 2 chili pepper (cut into pieces)
• 1 tsp ginger juice
• 3 tbsp ocean clams soup

Instructions

 

• Wash the chicken and remove the internal organs. Dry up the chicken and spread the chicken’s marinade inside and outside. Then leave the chicken in the fridge overnight.
• Prepare a pot with ice water that can cover the whole chicken.
• Remove the package of instant jellyfish. Rinse and drain the jellyfish with water.
• After opening the can of whole ocean clams, separate the juice and ocean clams for future use.
• Wash the green onions and cut it into strips.
• Before steaming chicken, leave the chicken for half an hour at room temperature from the fridge. Put 2 slices of ginger and 1 green onion into the chicken inside. Steam the chicken for about 25 minutes or until fully cooked. After steaming, put the chicken into iced water immediately.
• After the chicken becomes cool, dry it up. Shredding the chicken by hand and leaving the bones for a future soup.
• Put the ocean clams, jellyfish, chicken and green onion strips in the dish. Add the sauce and mix them evenly. Garnish with sesame seeds and serve.

Notes

Putting the chicken into ice water immediately after steaming creates a better texture when serving

evaswok