|6 cups||Canned chicken broth|
|4 pounds||Chicken thighs|
|8 ounces||Thin rice stick noodles (mai fun)*|
|3 larges||Cucumbers, peeled, halved lengthwise, seeded, cut into 1/8-inch-thick slices|
|1||Bunch green onions, thinly sliced|
|9 larges||Napa cabbage leaves, cut julienne|
|3 tablespoons||Black* or toasted sesame seeds|
|Oriental Dressing (see separate recipe)|
|24||Napa cabbage leaves|
|Additional black* or toasted|
|2-inch-long pieces green onion, cut into brushes and crisped in ice water (opt.)|
Bring broth and water to simmer in Dutch oven. Add chicken, reduce heat and simmer until tender, about 25 minutes. Transfer chicken to bowl us- ing slotted spoon; reserve broth. Cool chicken completely.
Remove skin. Cut chicken julienne. (Can be prepared 1 day ahead.
Cover and refrigerate broth and chicken separately.) Bring reserved broth to boil. Add rice stick noodles and boil until soft and translucent, about 5 minutes. Drain and refresh under cold water. Drain again. Cut noodles into 4-inch-long pieces. Transfer to bowl. Add chicken, cucumbers, sliced green onions, cabbage julienne, 3 T sesame seeds and dressing and toss well. Let stand 30 minutes.
Arrange 4 cabbage leaves decoratively on each plate. Mound salad in center atop leaves. Sprinkle with sesame seeds. Garnish with onion brushes.
*Available at oriental markets. Bon Appetit/August/89 Scanned & fixed by Di and Gary
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