About this recipe:The name may have come from using a rolling pin to beat and tenderize the chicken meat after cooking;its's then hand-shredded into matchstick-size pieces. Coupled with the richly flavoured sesame hot spicy sauce, it makes a great-tasting dish.
1 whole chicken, about 750 g
20 g spring onions
10 g fresh gingerroot, sliced
2 teaspoons salt
3 tablespoons sesame paste (asian paste preferred but can be substituted with tahini)
In a big soup pot, Add the chicken, ginger slices, and salt. Add water to cover and bring to the boil. Cook over medium heat for about 40 minutes. Remove the chicken from the pot and cool. Save 100 ml chicken stock for the sauce.
Wash the chicken. Poke a few small holes in the thickest parts with a bamboo skewer. Slice the white part of spring onions into the matchstick- size. Slice the root ginger.
To make the sauce:Place the sesame paste into a bowl, add reserved chicken stock, stir until smooth and uniform. Add the soy sauce, vinegar, salt, sugar, MSG, and mix well. Then add chopped green parts of spring onion, chilli oil, sesame oil, blend well. The sauce is ready to use.
Pound the chicken lightly with a rolling pin. Debone the chicken, and hand-shred the meat into the matchstick-size shreds. Place the chicken shreds in the centre of a serving dish and arrange the white sections of the spring onion around the plate. Pour the sauce over the chicken and serve.
Asian sesame paste has a stronger flavour than tahini. If you are substituting it then add more asia
If you can't find sesame paste, you can also substitute with peanut butter but again compensate with using extra sesame oil.