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Mango shredded chicken （芒果手撕鸡）



This shredded chicken with mango is delicious to a whole new level. Packed full of proper Chinese flavors, super juicy with the added bonus of mango. It is deeply loved by my family. It’s delicious and refreshing, making it a delicacy on the table.

I'm using chicken thighs because they're soft and have a delicate flavor.  You can also use chicken breast.  Vitamin C is abundant in mangoes, which also add sweetness to food to improve its flavor.  In addition, I'm adding calamansi and lemon juice to the dressing sauce to balance the mango's sweetness by giving a citrussy taste.

This recipe for mango shredded chicken is flexible.  It can be changed in a few ways.  To add some crunchy bite, you can finely julienne cucumber or carrots.  To give it a contrasting heat, I'm adding bird eye chilies, which I think make the dish even better.  You may replace it with chili flakes or powder.   If you dislike spicy cuisine, you can leave it out.

If you are not a fan of cilantro, you can substitute with spring onions, mint or Thai basil.  Feel free to taste and adjust the spices!  You can add more or less shallots and garlic, extra soy sauce, or lessen the lemon and calamansi juice if you feel the dressing is too acidic.

 

INGREDIENTS

2 chicken thighs

1 stalk spring onions

½ inch ginger, sliced

1 tbsp Shaoxing wine

1 medium size mango, cut into strips

 

DRESSING

½ lemon, thinly sliced

2 calamansi

4 cloves garlic, minced

2 shallots, sliced

3 bird eye chilies, diced

1 stalk cilantro leaves

2 tbsp brown sugar

2 tbsp light soy sauce

 

GARNISHING

Some sliced chilies

Some cilantro leaves

 


METHODS

1. Place the chicken thighs, one stalk of spring onion, the ginger slices, and a tablespoon of cooking wine in a pot with just enough water to cover them. Turn to high heat and bring to a boil. Cook the food for another 20 minutes at medium heat with the lid on the pot. To make sure the chicken is cooked through, and the meat is soft and tender, turn off the heat and let it simmer for an additional 10 minutes. To stop the cooking process, remove the chicken and place it in a bowl of ice water. Shred the chicken into strips.

2. Peel and cut the mango into strips

3. In a mortar and pestle, put in the minced garlic, sliced shallots, lemon slices, chilies, cilantro leaves, crush lightly with the pestle to release the lemon and calamansi juice. Add light soy sauce and brown sugar, stir to mix.

Note: Feel free to adjust with the sauce's ingredient measurements to suit your tastes.

4. Poured all the dressing sauce to the shredded chicken, add the sliced chilies, cilantro leaves and mango strips, stir them well until all ingredients are incorporated. ENJOY!!

 

 

 

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