Ingredients
- 2 whl chicken breasts
- 2 Green onions, bruised
- 1 piece (1 in.) fresh ginger, bruised
- 2 teaspoons Asian sesame oil
- 3 quarts Water
- 2 ounces Bean thread noodles, soaked in warm water, d
- 1 English cucumber, peeled, julienned
- 1 tablespoon Black sesame seed, toasted, for garnish
- 3 tablespoons Chinese sesame paste
- 1 teaspoon Fresh ginger, finely minced
- 2 Cloves garlic, finely minced
- 1 tablespoon Peanut oil
- 3 tablespoons Soy sauce
- 2 tablespoons Wine vinegar
- 1 tablespoon Sugar
- 1 teaspoon Asian sesame oil
- 1 teaspoon Asian hot chile oil, or to taste
- 3 tablespoons Reserved chicken juices or water, or as needed
Make it step by step
- 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 salador 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,
- Makes about1 cup.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.