Cold Sichuan Noodles with White-cut Chicken
||15 minutes + cooling time
- 40 g (1 ½ oz) shredded Chinese broccoli (gai lan) leaves
- ½ teaspoons black peppercorns
- 2 small Lebanese (short) cucumbers, cut into batons
- 5 cm x 5 cm (2 inch x 2 inch) piece ginger, sliced
- 8 thinly sliced spring onions (scallions)
- 2 tablespoons of celery leaves
- 1 teaspoon Sichuan peppercorns
- 3 chicken breast fillets (about 200 g or 7 oz each)
- 3 tablespoons of crisp fried garlic flakes
- 1 lb (2 oz) dried somen noodles
- 1 tablespoon Chinese black vinegar
- ½ teaspoon sesame oil
- 2 teaspoons Chinese rice wine
- ⅓ cup of soy sauce, light
- In a large saucepan, place the peppercorns, ginger, celery
leaves, half the spring onion, 1 teaspoon salt and chicken.
- Add cold water and bring to boil over high heat.
- Bring the heat to medium, cover and simmer for 10 minutes.
- Remove from the heat, cool slightly and cut into 1.5 cm (5/8
- Meanwhile, using a frying pan, dry-fry the Sichuan peppercorns
for 1 minute.
- Place in a spice grinder or mortar and pestle and grind to a
- For the dressing, mix the sesame oil, black vinegar, light soy
sauce and Chinese rice wine until combined.
- Fill the large saucepan with boiling water and cook noodles for
- Drain well and rinse with cold water.
- Transfer the noodles to a large bowl and add crisp fried garlic
flakes, ground Sichuan pepper, Chinese broccoli leaves, the
remaining spring onion, the dressing and the chicken.
- Toss well until combined.
- Season with salt and freshly ground black pepper.