Chinese chicken salad - bon appetit

Yield: 6 servings

Measure Ingredient
6 cups Canned chicken broth
6 cups Water
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 \N Bunch green onions, thinly sliced
9 larges Napa cabbage leaves, cut julienne
3 tablespoons Black* or toasted sesame seeds
\N \N Oriental Dressing (see separate recipe)
24 \N Napa cabbage leaves
\N \N Additional black* or toasted
\N \N Sesame seeds
\N \N 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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