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