Chinese Chicken Salad With Peanut Sesame Dressing
Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at chinese banquets. this salad is as popular among westerners as it is with the chinese, and many variations of it are offered in casual dining spots throughout the west. From joyce jue, far east cafe: the best of casual asian cooking"."
Steps
Fill a large saucepan three-fourths full with water and bring to a boil.
Add the chicken breasts and return to a boil , skimming off any scum that forms on the surface , then immediately reduce the heat to low.
Simmer , uncovered , until tender , 20 to 25 minutes.
Drain and let cool.
Remove the skin from the chicken breasts , bone the breasts and hand shred the meat with the grain into strips about 1 / 2 inch thick and 2 inches long.
Refill the large saucepan three-fourths full with water.
Bring to a boil over high heat and add the salt.
Gently pull the strands of noodles apart , then drop them into the boiling water , stirring to separate the strands.
When the water comes to a second boil , boil for 1 minute longer.
Pour the noodles into a colander and rinse thoroughly with cold running water.
Drain thoroughly and transfer to a large bowl.
Toss with the peanut oil to keep the noodles from sticking together.
Set aside.
If using white sesame seeds , toast them in a small .
Ingredients
whole chicken breasts, salt, chinese egg noodles, peanut oil, white sesame seeds, red bell pepper, carrot, fresh cilantro leaves, cucumber, peanut butter, sesame paste, sugar, dark soy sauce, chinese red vinegar, sesame oil, chili oil, garlic, fresh ginger, green onion, dry roasted peanuts