Shredded Chicken with Sesame Mustard Sauce

Ingredients
3-4 boneless, skinless chicken breasts

For steaming liquid
2 tablespoons sherry
2 teaspoons soy sauce
1 ¹⁄₂ teaspoons sugar
1 teaspoon sesame oil
4 green onions, cut into 2-inch sections
2 slices fresh ginger

For sauce
4 teaspoons tahini
3 tablespoons shallots or garlic, minced
¹⁄₂ teaspoon salt
1 tablespoon sugar
5 teaspoons hot steaming liquid
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons soy sauce
3 tablespoons sherry
2 tablespoons dry mustard, mixed with 2 tablespoons of hot steaming liquid

Instructions
1. Place chicken in a steam-proof dish. Add sherry, soy sauce, sugar, oil, green onions, and ginger, and toss well to coat the chicken. Steam for 20 minutes, or until chicken is cooked. Turn off heat, remove chicken, and allow to cool. Reserve steaming liquid for use in next step.  (I use a 8x8 baking dish on a rack in a covered Wok for this step.)  

2. To make sauce, place tahini, shallots, salt, and sugar in a bowl. Add the hot steaming liquid, and mix until tahini dissolves. Add oyster sauce, oil, soy sauce, and sherry and combine until mixture is smooth. Add mustard mixture and combine until well blended.

3. Hand shred chicken and add dressing. Mix thoroughly; making certain chicken is well coated. Serve.  

Comments
This recipe is from The Chinese Way by Eileen Yin-Fei Lo.  It’s very spicy thanks to the dry mustard!  I serve it with rice, or noodles, or even tortillas with cucumber and green onions.  

Shown here with Sesame Noodles.

The Chinese Way