Chilled Chicken With Rice Sticks
|Whole chicken breasts||3 Large|
|Scallions||6 , sliced|
|Thin ginger root slices||1 , chopped|
|Szechwan peppercorns||1 Teaspoon|
|Rice sticks||2 Ounce (Uncooked, Mai Fun)|
|Sesame oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sesame seed||2 Tablespoon, toasted|
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.
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.