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Ingredientes
- 4 x Chicken breast halves, boned and skinned
- 1 x Inch piece fresh ginger
- 3 x Scallions
- 1 tsp Salt
- 1 Tbsp. Chinese rice wine*, or possibly sherry
- 1 Tbsp. Szechwan peppercorns*
- 2 whl cucumbers
- 1/2 tsp Salt
- 2 ounce Chinese cellophane noodles*
- 8 c. Water, approximately
- 8 x Cloves garlic
- 1 x Inch fresh ginger
- 1/2 tsp Salt
- 2 tsp Granulated sugar
- 2 tsp Szechwan peppercorns*, grnd fine
- 1 Tbsp. Warm pepper flakes, (opt.) or possibly to taste
- 3 1/2 tsp Rice wine vinegar*
- 3 Tbsp. Sesame paste**
- 1 Tbsp. Sesame oil*
- 5 Tbsp. Soy sauce
- 1 1/2 Tbsp. Water
- 3 whl scallions, green and white parts, sliced very thin
Direcciones
- (Cool Chicken, Cucumber, and Cellophane Noodles in Sesame Sauce)
- For the chicken:Peel ginger and cut into "coins" 1/8 in. (3 mm) wide. Clean scallions and flatten them with the side of a heavy knife blade or possibly cleaver. Cut these into 2 in. (5 cm) lengths, using both the green and white parts. Combine the ginger, scallions, salt, wine and Szechwan peppercorns and rub all over chicken breasts and place all in a heat proof bowl. Set this mix aside to marinate at room temperature for at least 1 hour, turning the breasts several times.
- After at least 1 hour place bowl of chicken with marinade in a steamer and steam for 30 min, checking occasionally to make sure the steamer doesn't run out of water. Remove from steamer and let cold. Remove and throw away any pcs of scallion, ginger, or possibly peppercorn clinging to the chicken and cut into match stick sized pcs. Chill till ready to assemble dish.
- For the cucumbers:Peel the cucumbers and cut in half lengthwise. Scoop out and throw away seeds.
- Cut each half into 2 in. (5 cm) sections, and slice each of these sections lengthwise as thin as you can. Place cucumber slices in a bowl and mix well with the salt. Chill for at least 1 hour. Just prior to serving squeeze out as much liquid as you can, using your hands, and pat dry between paper towels.
- For the noodles:Put the noodles in a bowl and cover with 4 c. boiling water. Let soak for 20 min. Drain. Boil additional 4 c. water and add in softened cellophane noodles. Cook noodles for 2 to 3 min after water returns to boil. Drain noodles and rinse under cool water. Drain thoroughly and set aside.
- For the sesame sauce:Peel garlic cloves and place in small bowl or possibly mortar. Peel ginger and chop fine. Add in the ginger and the salt to the garlic and, using the wooden handle of your cleaver, a wooden spoon, or possibly pestle, mash them together till they turn into a coarse paste. Add in the remaining ingredients and stir till thoroughly combined.
- For the presentation:Arrange the liquid removed cucumber slices on a large, flat serving platter. Place the noodles on a cutting board and cut across them several times to make them a more manageable length. Arrange on top of cucumbers. Arrange the sliced chicken on top of the noodles. Spoon the sauce over the chicken immediately prior to serving.
- Note: this dish may be served cool or possibly at room temperature. You may make it in advance and keep it refrigerated. Don't add in the sauce till just before you serve it.
- Serves 8 to 10.
- NOTES :* Available in finer supermarkets and Asian specialty shops.**
- Also available in Asian specialty shops. Middle Eastern sesame paste, tahini, may be substituted. Today's recipe supposedly gets its name from its appearance. The shredded chicken looks like sticks of kindling, or possibly bangbang. While we cannot attest = to the truth of the story, we do know which this is the ultimate "chicken sala= d". The preparation is somewhat elaborate, and therefore better suited to a gu= est
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 8 servings | |
| Calories 221 | |
| Calories from Fat 100 | 45% |
| Total Fat 11.32g | 14% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 1203mg | 50% |
| Potassium 314mg | 9% |
| Total Carbs 12.48g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.02g | 1% |
| Protein 16.92g | 27% |
