Shredded Three-Strikes (Kou San Si), a classic Shanghai cold dish, dazzles with its delicate textures and umami-rich harmony. Here’s a step-by-step guide to mastering this iconic dish.
Ingredients:
- 200g each: chicken breast, ham, and bamboo shoots (or shiitake mushrooms for vegetarian option)
- 5cm ginger, 3 spring onions
- Soy sauce, sesame oil, salt, sugar
Steps:
1. Prepare the Base: Poach chicken breast in ginger-spring onion water for 15 mins until tender. Cool and shred into 5cm-long, matchstick-thin strips. Repeat with ham and bamboo shoots (pre-boiled to soften).
2. Create the Broth: Simmer ginger, spring onions, salt, and sugar in 500ml water for 10 mins. Strain and cool, then mix with 2 tbsp soy sauce and 1 tsp sesame oil for the dressing.
3. Assemble: Arrange each shredded ingredient neatly in separate sections on a plate. For the "three strikes" technique, gather a small portion of each shred, fold them together, and trim into 3cm segments. Repeat to form bite-sized bundles.
4. Serve: Drizzle dressing over the dish. Garnish with cilantro and a dash of sesame oil for aroma.
Tips: Chill ingredients before shredding for cleaner cuts. Adjust soy sauce for saltiness balance. This dish is best enjoyed fresh to preserve texture and flavor. A true testament to Chinese culinary precision, Shredded Three-Strikes turns simple ingredients into an elegant feast.
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