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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sesame sauce bathes layers of chicken, cucumber, and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp, and make the sauce watery. Ingredients:
1/4 pound vermicelli |
1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock |
3 scallions including green tops, cut into 1/4-inch slices |
1/4 teaspoon salt |
1 1/3 pounds boneless, skinless chicken breasts (about 4 ) |
1 tablespoon chopped fresh ginger |
4 cloves garlic, chopped |
2 tablespoons tahini (sesame-seed paste) |
1 tablespoon asian sesame oil |
2 teaspoons sugar |
2 1/2 tablespoons cooking oil |
1/8 teaspoon dried red-pepper flakes |
3 tablespoons soy sauce |
1/2 teaspoon fresh-ground black pepper |
2 cucumbers, halved lengthwise, peeled, and seeded |
Directions:
1. In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
2. In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.
3. In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.
4. To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.
5. Wine Recommendation: The bold flavors of the salad will be complemented by the acidity and slight sweetness of a German kabinett riesling from the Mosel-Saar-Ruwer.
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