Servings: 6
Source: Gourmet, 2/79
Ingredients
2½ -pound chicken
1/3 cup rice wine
2 tablespoon minced gingerroot
3 ½ ounces rice sticks (mi fen)
3 Tbsp imported sesame oil
2 unwaxed seedless cucumbers
salt
2 tablespoons soy sauce
1½ tablespoons Chinese sesame paste, well stirred, or peanut butter
1 tablespoon minced garlic
1 tablespoon minced minced scallion
½ teaspoons sugar
1 teaspoon of chili paste
1 teaspoon of Chinese black vinegar or Worcestershire sauce
Directions
In a kettle combine a 2½ -pound chicken, 10 cups water, 1/3 cup rice wine, and 2 slices of gingerroot, each the size of a quarter, flattened with the flat side of a cleaver, bring the liquid to a boil, skimming any froth that rises to the surface, and simmer the chicken, covered, turning it once, for 40 minutes. Remove the kettle from the heat and let the chicken stand in the broth for 15 minutes. Transfer the chicken to a cutting board and let it cool, loosely covered with foil. Remove and discard the gingerroot, transfer 1/3 cup of the broth to a small bowl, and reserve the remaining broth in the kettle.
In a bowl let 3 ½ ounces rice sticks (mi fen) soften in hot water to cover for 15 minutes. Bring the reserved broth in the kettle to a boil, add the rice sticks, drained, and cook them for 1 minutes. Drain the rice sticks well and in a bowl toss them with 1 teaspoon imported sesame oil.
Halve lengthwise 2 unwaxed seedless cucumbers and cut each half crosswise into 4-inch sections. With a vegetable peeler or very sharp knife shred each section lengthwise into paper-thin slices. In a colander toss the slices with 1 tablespoon salt and let them drain for 20 minutes. In a bowl toss the cucumber with 1 teaspoon imported sesame oil.
Add to the broth in the small bowl 2 tablespoons soy sauce, 1½ tablespoons Chinese sesame paste, well stirred, or peanut butter, 1 tablespoon each of imported sesame oil, minced garlic, minced scallion, and peeled and minced gingerroot, ½ teaspoons sugar, and 1 teaspoon each of chili paste and Chinese black vinegar or Worcestershire sauce. Skin and bone the chicken, leaving the breast meat in 1 piece. Cut the breast meat into bite-size cubes and reserve it. Shred the remaining meat and in a bowl toss it with two thirds of the sesame sauce. Arrange the rice sticks in one layer on a platter and arrange the cucumber on them. Arrange the shredded chicken on the cucumber and top it with the reserved breast meat. Drizzle the remaining sauce over the dish and sprinkle it with 2 tablespoons minced scallion tops. Serves 6 as an entire or 8 as a first course.