Make this Refreshing Low Carb Instant Pot Sesame Shredded Chicken Recipe (Pressure Cooker Shredded Chicken)! Super Easy & Quick to make this light appetizing pulled chicken meal. Love the tender savory chicken balanced with a tint of tanginess & sweetness, plus the delicious sesame fragrance.
Sesame Shredded Chicken 芝麻手撕雞 is one of our favorite dishes to order in Chinese restaurants.
Especially when it’s mixed with sweet & sour pickled vegetables (甜酸菜), pickled carrots, pickled daikon, and a mouthful of smooth & slightly chewy jellyfish (海蜇)!! I’m usually the first to jump at those on the plate! hehe~ 😀
Love the mouthful of sweet, tangy, savory flavors, plus the seductive lingering sesame aroma. mmMMm…Oh and the ever satisfying complex textures of tender chicken with bursting crunch of sweet & sour juices from the pickled veggies.
Yummy yum yum!
Sesame Shredded Chicken is normally served as a cold appetizer or late night snack (打冷).
But we couldn’t resist and ate a few pieces before chilling ours in the fridge (only for taste-testing purpose, of course 😛).
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Pressure Cook Chicken Breast: Pour 1 cup of cold running tap water in the pressure cooker. Place 2 chicken breasts on top of a trivet. Layer a steamer basket with another 2 chicken breasts on top. Close the lid and cook at High Pressure for 5 minutes (For Chicken Thighs: High Pressure for 6 minutes; For Drumsticks or Leg Quarters: High Pressure for 8 minutes) + 10 minutes Natural Release.The floating valve may drop at the 8-minute mark. Leave the pot untouched for a full 10 minutes.Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breasts in a large mixing bowl for 5 – 8 minutes. Discard chicken skin if desired. Shred chicken meat with 2 forks or by hand.
(Optional) Remove Moisture from Cucumbers: While the chicken breasts are pressure cooking, place julienned cucumber in a colander or mesh strainer. Season with ½ tsp fine table salt per 400g cucumber. Mix well. Let them sit for 15 minutes. Moisture will begin to come out of the cucumber pieces. Drain and pat dry with paper towels.
Make Sesame Sauce Mixture: In a small mixing bowl, mix 2 tbsp (30ml) roasted sesame oil, finely chopped green onions, 1 tbsp (15ml) Shaoxing wine, 1 tbsp (15ml) light soy sauce, ½ tsp (1.5ml) white vinegar, and ¼ tsp granulated sugar together.
Toast Sesame Seed: Toast white sesame seed on a skillet over medium heat.
Make Sesame Shredded Chicken: Pour sesame sauce mixture in the large mixing bowl filled with shredded chicken. Mix well. Taste and season with salt & ground black pepper. You will need a few pinches of salt to open up the flavor (we added 5 - 6 pinches). Mix in the julienned cucumber and toasted white sesame seed.
Serve: To serve cold, place in the fridge to chill for at least 2 hours. This dish is mostly served cold, but it can be eaten warm as well.