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Chilled Chicken With Rice Sticks

  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1548 Calories from Fat 473

% Daily Value*

Total Fat 54 g83.3%

Saturated Fat 8.7 g43.6%

Trans Fat 0.2 g

Cholesterol 391.5 mg130.5%

Sodium 3134 mg130.6%

Total Carbohydrates 92 g30.7%

Dietary Fiber 8.7 g34.9%

Sugars 17.8 g

Protein 167 g334.5%

Vitamin A 27.1% Vitamin C 56.1%

Calcium 48.9% Iron 66.8%

*Based on a 2000 Calorie diet

Chilled Chicken With Rice Sticks Recipe