Go Back
Homemade Shredded Chicken w/ Rice Noodles & Sesame Paste photo

Shredded Chicken w/ Rice Noodles & Sesame Paste

A refreshing cold shredded chicken dish served with steamed mung bean (rice) noodles and a creamy sesame paste.
Print Recipe Save it
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Steamer
  • 31 x 21 cm (12 x 8 in) tray
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 1 continental cucumber seeds removed, julienned
  • 3 spring onions
  • 8 g coriander loosely packed (cilantro)
  • Sichuan pepper ground, to sprinkle
  • chilli oil to serve
  • sesame oil to serve and for seasoning
  • 1/2 kg organic chicken whole
  • 2 spring onions for poaching (use white and some green)
  • 5 coriander sprigs for poaching
  • 4 ginger crushed pieces for poaching
  • 1/4 tsp white peppercorns ground
  • 2 tbsp soy sauce light
  • 4 tbsp tahini paste
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 50 ml water for sesame paste (plus extra if needed)
  • 60 g mung bean flour for noodles
  • 300 g water for noodles batter

Instructions
 

  • Rinse the chicken under cold water, trim excess fat and remove the parson's nose; place the whole chicken in a large pot that fits it snugly.
  • Roughly chop 2 spring onions into 5 cm (2 in) pieces, add to the pot with 5 coriander sprigs, crushed ginger pieces and 1/4 tsp white peppercorns.
  • Cover the chicken with cold water, bring to a boil, then reduce heat and simmer very gently for 30 minutes; turn off heat and leave the chicken in the pot for 10 minutes more.
  • Remove the pot from heat and refrigerate until completely cool, then remove the chicken; reserve poaching liquid if desired and set the chicken aside.
  • Remove and shred leg and carcass meat; slice the white breast meat into thin slices and set aside separately.
  • Peel, seed and julienne the continental cucumber into ~10 cm pieces; lightly salt and drain for 10 minutes to remove excess water.
  • Finely slice the remaining spring onions, using mostly the white parts and a little green; pick coriander leaves and set aside for garnish.
  • To make the noodles, whisk 60 g mung bean flour with 300 g water until smooth, then pour quickly into a lightly greased 31 x 21 cm tray.
  • Steam the tray in a steamer for 20 minutes, then remove and cool to room temperature; turn the sheet onto a board and cut into pieces about 1 x 4 cm.
  • Toss the cut noodles with a few drops of vegetable or sesame oil to prevent sticking and refrigerate until ready to use.
  • Make the sesame paste by combining 4 tbsp tahini, 2 tbsp light soy sauce, 2 tsp fish sauce, 1 tsp sugar, 1 clove minced garlic, 1 tbsp lemon juice and 50 ml water; stir until smooth and add a little extra water if too thick.
  • Season shredded chicken with a pinch of salt and a few drops of sesame oil; separately toss noodles with a few drops of sesame oil and a little salt.
  • Arrange noodles on a serving platter, top with shredded leg meat and drained cucumber; drizzle about 3 tbsp of the sesame sauce over the chicken.
  • Sprinkle sliced spring onions, drizzle chilli oil, dust with ground Sichuan pepper and scatter coriander leaves over the dish.
  • Season sliced white breast meat with a little salt, arrange on top of the platter and serve.

Notes

  • Lightly salting the cucumber removes excess water.
  • Chill the poached chicken completely before shredding.
  • Adjust sesame paste consistency with extra water if needed.
  • Use the white part of spring onions for garnish and cooking.