SZECHWAN CHICKEN & NOODLE SALAD

By BobD

Ingredients

• FOR CHICKEN AND NOODLES:
• 4 SERVINGS
• 1 cup (3-lb) chicken, rinsed and patted dry
• 1 tablespoon mild honey
• 1 (8.8-oz) package mung-bean sheets (sometimes called green-bean starch sheets) or 2 (2-oz) skeins dried bean thread noodles
• 3 preserved duck eggs, peeled, rinsed, patted dry, and diced
• FOR DRESSING:
• 1 teaspoon Sichuan peppercorns
• 1/2 cup soy sauce
• 2 1/2 tablespoons Chinese black vinegar (preferably Zhejiang)
• 2 tablespoons sugar
• 1 tablespoon minced peeled ginger
• 1 tablespoon minced garlic
• 1 tablespoon chopped cilantro
• 1/4 cup Asian sesame oil
• 2 tablespoons Asian chile oil, or to taste
• FOR TOPPING:
• 1 celery rib (preferably Chinese), including leaves, chopped (1/3 cup)
• 1 tablespoon sesame seeds, toasted (see Tips)
• 2 tablespoons dry-roasted peanuts, coarsely chopped
• EQUIPMENT: an electric coffee/spice grinder

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Put a steamer rack in bottom of a 6- to 8-quart stockpot and add enough water to reach just below rack, then bring to a boil over high heat.

Brush inside cavity of chicken with honey. Steam chicken directly on rack, covered, until just cooked through, 20 to 30 minutes.

Remove pot from heat and let stand, covered, 10 minutes. Cool chicken, then shred meat, discarding skin and bones.

While chicken steams, soak mung-bean sheets or bean thread noodles in enough boiling-hot water to cover (about 4 quarts) in a wide large bowl until translucent, about 30 minutes. Drain in a colander, then coarsely cut mung bean sheets (if using) into strips.

Finely grind Sichuan peppercorns in grinder, then stir together with remaining dressing ingredients in a bowl.

Toss together chicken, noodles, and duck eggs in a shallow serving bowl. Stir dressing, then pour over dish and sprinkle with celery, sesame seeds, and peanuts.