Hand-Torn Chicken
手撕鸡 · shǒu sī jī
My cousin in Shenzhen served this at every summer reunion — she’d tear leftover white cut chicken by hand while chatting, then toss it with sesame oil and chili oil made from Sichuan peppercorns she brought back from Chengdu.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- cooked white cut chicken (from previous recipe)已煮熟的白斩鸡🛒 local500 g
- light soy sauce生抽🏮 asian30 ml
- toasted sesame oil香油🏮 asian15 ml
- garlic大蒜🛒 local15 g
cooked white cut chicken (from previous recipe): Use cooled, skin-on chicken for best texture and visual appeal.
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Instructions
1Using clean hands, pull cooled chicken (with skin) into thin, bite-sized shreds — follow the grain for tenderness.
顺纹手撕
🔍 Look for 3–4 分钟 · 3–4 minutesVisual: 鸡丝细长均匀、略带纤维感，非绒絮状。Shreds are long, uniform, and slightly fibrous — not shredded into fluff.
You know it's right when: 每条鸡丝上皮层完整、油亮。Skin stays intact and glossy on each shred.
2In a medium bowl, whisk together light soy sauce, toasted sesame oil, and minced garlic until aromatic.
调酱至香
🔍 Look for 1 分钟 · 1 minuteVisual: 油汁微乳化，整体泛光泽、质地均匀。Oil emulsifies slightly; mixture looks glossy and cohesive.
You know it's right when: 蒜香明显升腾。Fragrant garlic aroma rises distinctly.
3Add chicken shreds to the bowl. Toss gently with chopsticks or fingers until evenly coated.
轻柔拌匀
🔍 Look for 1–2 分钟 · 1–2 minutesVisual: 每根鸡丝泛薄而均匀油光。Each shred glistens with a thin, even sheen.
You know it's right when: 碗底无酱汁积聚。No pooling sauce at bottom of bowl.
4Let marinate at cool room temperature for 10 minutes to allow flavors to penetrate.
静置入味
🔍 Look for 10 分钟 · 10 minutesVisual: 鸡丝略显丰润，表面微黏。Chicken appears plumper; surface slightly tacky.
You know it's right when: 香气转为醇厚、微带坚果香。Aroma deepens and becomes nuttier.
5Transfer to serving plate. Garnish with extra scallion greens and a drizzle of sesame oil.
装盘点缀
🔍 Look for 1 分钟 · 1 minuteVisual: 盘中油亮金褐与鲜翠葱绿形成明快对比。Glossy, vibrant green and golden-brown contrast on plate.
You know it's right when: 香油在鸡丝表面凝成细密油珠。Oil forms delicate beads on surface.
Tips
- · Tear chicken while still slightly cool — too cold makes it stiff; too warm makes it slippery.
- · For extra depth, add ½ tsp Chinese black vinegar (substitute rice vinegar if unavailable).
- · Best served within 2 hours — texture softens after prolonged marinating.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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