| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Thai |
Cklive16 |
6 |
servings |
INGREDIENTS
| 3 |
|
Whole Chicken breasts with skin and bone |
|
|
(or more; about 1 lb ea) |
|
|
Salt; to taste |
| 4 1/2 |
oz |
Cellophane noodles -; (to 5 oz) |
|
|
(bean threads; available at |
|
|
; Oriental |
|
|
Markets and many supermarkets) |
| 1 |
c |
Finely-grated carrot |
| 2 |
|
Cucumbers; peeled, seeded, |
|
|
And chopped |
|
|
=== FOR THE DRESSING === |
| 4 |
lg |
Garlic cloves |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Soy sauce |
| 1/2 |
c |
Fresh lime juice |
| 1 |
tb |
Sugar |
| 1 |
tb |
Peanut butter |
| 1 1/4 |
ts |
Dried hot red pepper flakes |
| 1/4 |
c |
Vegetable oil |
| 1/3 |
c |
Coarsely crushed roasted peanuts; or to taste |
INSTRUCTIONS
In a large saucepan or kettle (depending on the number of chicken breasts
to be poached) combine the chicken breasts with enough cold water to cover
them by 1 inch. Remove the chicken, bring the water to a boil, and add salt
to taste. Return the chicken to the pan and poach it at a bare simmer for
17 minutes. Remove the pan from the heat, let the chicken cool in the
liquid for 30 minutes, and drain it. Discard skin and bones and tear the
meat into thin shreds (you should have about 4 cups). In a large heatproof
bowl pour boiling water to cover over the noodles and let them stand for 10
minutes. Drain the noodles and arrange them on a platter or divide them
among 6 plates. In a bowl combine the chicken, the carrot and the
cucumbers. Make the dressing: Mince and mash the garlic to a paste with the
salt. In a blender blend together the soy sauce, the lime juice, the sugar,
the peanut butter, the red pepper flakes and the garlic paste, with the
motor running add the oil in a stream, and blend the dressing until it is
emulsified. Pour half the dressing over the chicken mixture, toss the salad
well, and arrange it in the center of the noodles. The salad may be made 1
day in advance and kept covered and chilled. Just before serving top the
salad with the peanuts. Serve the remaining dressing separately. Serve the
salad at room temperature or chilled. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8673)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net
03-20-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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