Chinese Chicken Salad (Serves 6-8)
1 whole chicken or 6 chicken breasts
1 bunch thinly sliced green onions
1 large cucumber
1 cup sesame tahini paste (or peanut butter)
1/4 cup dark sesame oil (for dressing)
2 additional tablespoons dark sesame oil (to mix with cooked noodles)
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon Sriracha pepper sauce
2 tablespoons sugar
1 lb Chinese egg noodles or linguini
1/2 head shredded iceberg lettuce
3 tablespoons toasted sesame seeds or 4 tablespoons chopped peanuts
Rinse the chicken well. Cover with salted water and simmer until
tender (about 25 minutes). Cool thoroughly. Remove chicken from the
bone and cut or shred by hand into bite sized pieces.
Cook the noodles until just done. Drain and toss with 3 tablespoons
of sesame oil, then cool.
Peel the cucumber. Slice in half and scoop out the seeds with a
teaspoon. Slice the cucumber into thin half moons.
Make the dressing by mixing together the tahini paste, sesame oil, rice wine
vinegar and sugar. Combine the dressing with the chicken, cucumber
and green onions.
Serve by tossing together chicken with noodles. Spoon onto a bed of
shredded lettuce and garnish with sesame seeds (or peanuts) on top.