Serves:4
- Active Time:45 min
- Start to Finish:2 hr (includes cooling)
ADAPTED FROM JACKY YU, XI YAN
January 2008
We never met a chicken salad we didn’t like, but this is the first one we could call exciting or sophisticated. Chef Jackie Lu in Hong Kong gives it a tingle with Szechwan peppercorns. Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
For Chicken and Noodles:
-
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
-
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.
