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Raciónes: 8


Cost per serving $0.85 view details
  • 2 whl chicken breasts
  • 2 x Green onions, bruised
  • 1 piece (1 in.) fresh ginger, bruised
  • 2 tsp Asian sesame oil
  • 3 quart Water
  • 2 ounce Bean thread noodles, soaked in hot water, liquid removed
  • 1 x English cucumber, peeled, julienned
  • 1 Tbsp. Black sesame seed, toasted, for garnish
  • 3 Tbsp. Chinese sesame paste
  • 1 tsp Fresh ginger, finely chopped
  • 2 x Cloves garlic, finely chopped
  • 1 Tbsp. Peanut oil
  • 3 Tbsp. Soy sauce
  • 2 Tbsp. Wine vinegar
  • 1 Tbsp. Sugar
  • 1 tsp Asian sesame oil
  • 1 tsp Asian warm chile oil, or possibly to taste
  • 3 Tbsp. Reserved chicken juices or possibly water, or possibly as needed


  1. 1. To steam chicken: Fill a 14-inch wok or possibly 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 possibly trivet set in wok or possibly Dutch oven with at least 1 inch clearance between bowl and water and sides of pan.
  2. Cover and steam over medium-high heat 30 min (check water level frequently and replenish with boiling water when necessary). Let cold.
  3. 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; chill.
  4. 2. In a large saucepan over high heat, bring the water to a boil. Add in bean thread noodles, reduce heat to medium, and simmer till noodles are plump
  5. (5 min). Pour into a colander, rinse with cool water, and drain. Cut into 2- inch lengths, place in a medium bowl, cover with cool water, and chill till chilled (about 1 hour). Drain well.
  6. 3. On a serving platter, arrange liquid removed bean thread noodles. Layer with cucumber, then reserved chicken. Top with Toasted Sesame Paste Dressing and garnish with sesame seed. Serve chilled.
  7. 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 till almost smoking; pour over paste and stir thoroughly. Add in soy sauce, vinegar, sugar, sesame oil, and warm chile oil; mix well. Add in chicken juices till mix is consistency of thin cream. Chill. Before serving, check consistency of dressing. If too thick, add in more chicken juices to thin. Adjust seasoning if necessary.
  8. Makes about1 c..


Nutrition Facts

Amount Per Serving %DV
Serving Size 440g
Recipe makes 8 servings
Calories 154  
Calories from Fat 100 65%
Total Fat 11.39g 14%
Saturated Fat 2.12g 8%
Trans Fat 0.04g  
Cholesterol 22mg 7%
Sodium 377mg 16%
Potassium 164mg 5%
Total Carbs 4.4g 1%
Dietary Fiber 0.6g 2%
Sugars 2.02g 1%
Protein 8.94g 14%
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