Pictorial: Sesame Chicken Noodle Salad

[hzrt8w]

Sesame Chicken Noodle Salad (凉伴手撕雞)

This shredded chicken salad dish is a cold dish. Primary ingredients are shredded chicken, cucumber and sesame paste.

Picture of the finished dish:

Serving Suggestion: 1 to 2

Preparations:

Main ingredients: (From upper-right, clockwise)

- 1 piece of chicken breast, about 1/2 to 3/4 lb

- a handful of bean sprouts, about 1/4 lb

- 1 cucumber

- 3 lumps of wheat noodles (usually found in refrigerated section in Asian grocery store)

- ginger, 1 inch in length

- 2 cloves of garlic

- 1 stalk of green onion

Peel and finely chop 2 cloves of garlic (or press the garlic). Grate 1 inch of ginger. Trim end and finely chop 1 stalk of green onion.

Peel the cucumber. Cut into small shreds.

Cooking Instructions:

Use a small pot. Boil 1/3 pot of water. Place the chicken breast in the pot. Add 1/2 tsp of salt. Boil for about 3 to 5 minutes until cooked (no more pink). Remove from pot.

Use a large pot. Boil 1/2 pot of water. Add the noodles in the water when boiled. Cook the noodles until al dente. About 5 to 8 minutes depending on noodle types. Remove noodles from pot run cold water through. Put in a strainer and drain excess water.

Boil another 1/4 pot of water. Quickly boil the bean sprouts, about 1 to 2 minutes. Remove and drain excess water.

Use a medium size mixing bowl. Add drained noodles. Add 2 to 3 tsp of sesame oil and use a spatula or a pair of chopsticks to mix in the sesame oil with the noodles.

To make the sauce: Use a medium size bowl. Add the minced garlic, grated ginger and finely chopped green onion. Add 4 to 5 tsp of sesame paste, 2 tsp of sesame oil, 1 tsp of Sichuan peppercorn powder, 2 to 3 tsp of dark soy sauce, 2 to 3 tsp of Chinese red vinegar, 1/4 to 1/3 cup of chicken broth, 2 tsp of sugar, and 1/2 tsp of salt (or to taste).

Mix ingredients well to form a dressing (sauce).

Lay the cooked chicken breast on a plate. Cut into a few big chunks. Use a fork to aid you, tear the chicken pieces into fine shreds.

Like this.

To assemble this dish, use a flat serving plate. First lay the cooked bean sprouts at the bottom.

Then add the layer of noodles (mixed with sesame oil earlier).

Then add the layer of shredded chicken.

Finally, lay the shredded cucumber on top. Ladle on the sesame/soy/vinegar sauce on top.

Picture of the finished dish. Toss and mix the ingredients before serving. This dish is typically served at room temperature.

[wesza]

Ah Leung:

I'm so glad you post early in the AM, now I can prepare tomorrows lunch tonight since this time I have all the ingredients at home.

Only difference is I prefer poaching the Chicken in a Superior Chicken Broth without any added salt, but add some white pepper. After the Chicken is finished I reduce the Broth used enough so I can put it into the refrigerator long enough to jell and add some to the cold Shredded Chicken before putting it into the Noodle Salad prior to serving.

Excellent photos.

Irwin