| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breasts |
| 2 |
|
Green onions; bruised |
| 1 |
|
Piece (1 in.) fresh ginger; bruised |
| 2 |
ts |
Asian sesame oil |
| 3 |
qt |
Water |
| 2 |
oz |
Bean thread noodles; soaked in warm water; drained |
| 1 |
|
English cucumber; peeled, julienned |
| 1 |
tb |
Black sesame seed; toasted, for garnish |
| 3 |
tb |
Chinese sesame paste |
| 1 |
ts |
Fresh ginger; finely minced |
| 2 |
|
Cloves garlic; finely minced |
| 1 |
tb |
Peanut oil |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
Sugar |
| 1 |
ts |
Asian sesame oil |
| 1 |
ts |
Asian hot chile oil; or to taste |
| 3 |
tb |
Reserved chicken juices or water; or as needed |
|
1 |
cup. |
INSTRUCTIONS
TOASTED SESAME PASTE DRESSIN
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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”