Chinese Hot and Sour Chicken Noodle Salad |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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originally from Sunset magazine Ingredients:
1 whole chicken breast, split (about 1 1/4 pound) |
8 ounces dry linguine |
1 tablespoon peppercorn |
3/4 teaspoon dried hot red chile, crushed |
3 tablespoons salad oil |
1/3 cup rice vinegar or 1/3 cup cider vinegar |
2 tablespoons soy sauce |
1/4 cup fresh cilantro, chopped |
1 small cucumber, thinly sliced |
Directions:
1. In a 5-6 quart pan, bring about 3 quarts of water to a boil.
2. Add chicken, cover and bring to a boil.
3. Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
4. Lift out chicken, let cool and reserve water.
5. Remove and discard skin and bones*; tear chicken into bite-size shreds.
6. If made ahead, cover and chill chicken and water until next day.
7. Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
8. Drain; immerse in cold water until cool, then drain well again.
9. Remove any debris from peppercorns.
10. In a 6-8 frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
11. Pour peppercorns into a blender and whirl until finely ground.
12. Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
13. Let cool and add ground pepper, vinegar, soy sauce and cilantro.
14. On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
15. Pour dressing evenly over salad and mix to blend.
16. - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.
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