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Chilled Chicken With Rice Sticks

Global.Potpourri's picture
Ingredients
  Whole chicken breasts 3 Large
  Scallions 6 , sliced
  Thin ginger root slices 1 , chopped
  Szechwan peppercorns 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Rice sticks 2 Ounce (Uncooked, Mai Fun)
  Cucumbers 2
  Vinegar 3 Tablespoon
  Sesame oil 2 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 2 Teaspoon
  Sesame seed 2 Tablespoon, toasted
Directions

Heat chicken, half the scallions, the ginger root, peppercorns, 1/2 teaspoon salt and just enough water to cover to boiling in 2-quart saucepan; reduce heat.
Cover and simmer until chicken is done, 30 to 40 minutes.
Cool slightly.
Remove chicken from bones and skin.
Cut chicken into 1/4 inch slices; cut slices into 1/4-inch strips.
Cover and refrigerate.
Prepare rice sticks as directed on package; drain.
Pare cucumbers; cut lengthwise into halves.
Scoop out seeds.
Cut each half into 3 pieces; cut each piece lengthwise into thin slices.
Mix vinegar, sesame oil, soy sauce, sugar and 1/2 teaspoon salt.
Toss with chicken, remaining scallions, the noodles and cucumber.
Sprinkle with toasted sesame seed.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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