Chicken Silk

Name: Chicken Silk
Cuisine: China
Ingredients: 1 whole chicken; autumn-pressed soy sauce (秋油); mustard (芥末); vinegar (醋); bamboo shoots (筍); celery (芹); wine (酒)

Origin: Nanjing, Jiangsu, China

Source: Yuan Mei 袁枚, 1792

Ingredients

1 whole chicken
autumn-pressed soy sauce (秋油)
mustard (芥末)
vinegar (醋)
bamboo shoots (筍)
celery (芹)
wine (酒)

Instructions

Shred the cooked chicken into thin strands.
For the mixed preparation (拌): Combine the shredded chicken with autumn-pressed soy sauce (秋油), mustard (芥末), and vinegar (醋), mixing thoroughly. This is the Hangzhou style. One may also add shredded bamboo shoots or celery as desired.
For the stir-fried preparation (炒): Shred raw chicken and stir-fry it in a wok with shredded bamboo shoots, autumn-pressed soy sauce (秋油), and wine (酒). Use cooked chicken for the mixed dish and raw chicken for the stir-fried version.