2 Whole chicken breasts
2 Green onions, bruised
1 Piece (1 in.) fresh ginger, bruised
2 tsp Asian sesame oil
3 qt Water
2 oz Bean thread noodles, soaked in warm water; drained
1 English cucumber, peeled, julienned
1 tbsp Black sesame seed, toasted, for garnish
TOASTED SESAME PASTE DRESSIN
3 tbsp Chinese sesame paste
1 tsp Fresh ginger, finely minced
2 Cloves garlic, finely minced
1 tbsp Peanut oil
3 tbsp Soy sauce
2 tbsp Wine vinegar
1 tbsp Sugar
1 tsp Asian sesame oil
1 tsp Asian hot chile oil, or to taste
3 tbsp Reserved chicken juices or water, or as needed
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gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy 1. To steam chicken: Fill a 14-inch wok or large Dutch oven part way with boiling water. Place chicken, green onions, and ginger in a heat-resistant bowl; set bowl on steaming rack, tray, or trivet set in wok or Dutch oven with at least 1 inch clearance between bowl and water and sides of pan. Cover and steam over medium-high heat 30 minutes (check water level frequently and replenish with boiling water when necessary). Let cool. Remove chicken, reserving juices for Toasted Sesame Paste Dressing. Tear meat into matchstick shreds, discarding skin and bones. In a medium bowl, toss chicken with sesame oil; refrigerate.
2. In a large saucepan over high heat, bring the water to a boil. Add bean thread noodles, reduce heat to medium, and simmer until noodles are plump (5 minutes). Pour into a colander, rinse with cold water, and drain. Cut into 2- inch lengths, place in a medium bowl, cover with cold water, and refrigerate until chilled (about 1 hour). Drain well.
3. On a serving platter, arrange drained bean thread noodles. Layer with cucumber, then reserved chicken. Top with Toasted Sesame Paste Dressing and garnish with sesame seed. Serve chilled. Serves 8 as a first course salad or 4 as a main course. Toasted Sesame Paste Dressing: Place sesame paste in a heat-resistant bowl; place ginger and garlic on top. In a small saucepan over high heat, heat peanut oil until almost smoking; pour over paste and stir thoroughly. Add soy sauce, vinegar, sugar, sesame oil, and hot chile oil; mix well. Add chicken juices until mixture is consistency of thin cream. Chill. Before serving, check consistency of dressing. If too thick, add more chicken juices to thin. Adjust seasoning if necessary. Makes about 1 cup.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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