An Elegant Chicken and Noodle Preparation
Ginger Plus Sesame Plus Layu
This elegant Chinese recipe for Chicken and Egg Noodles is unusual in using an oven, which seems to show modern or Western influence. The Chicken could alternatively be steamed, as was probably done in earlier times.
Chicken and Noodles in Sesame -Ginger Dressing
3 whole Chicken breasts, skinless and boneless, about 3 pounds
24 ounce fresh Chinese Egg Noodles
6 cloves Garlic
3 tablespoons minced fresh Ginger
½ cup Sesame Paste
3½ tablespoons Soy Sauce
1 tablespoon Sugar
1 tablespoon Hot Chili Oil, Layu
3 tablespoons Sesame Oil
3 tablespoons Rice Vinegar
3 tablespoons Shaoxing Wine
6 Green Onions
6 tablespoons chopped Cilantro
First preheat the oven to 375° Fahrenheit.
First, cut the Chicken breasts in half. Remove any cartilage. Place in a roasting pan and roast for 25 minutes.
While the Chicken is roasting, mince the Garlic and Ginger and combine with theSesame Paste, Soy Sauce. Sugar, hot Chli Oil, Sesame Oil, Rice Vinegar and Shaoxing Wine to make the Mixture. Set aside.
Chop the Cilantro finely and set aside.
After cooking the Chicken, remove from the oven and let cool. When it is cool, shred the Chicken finely. Set aside.
To finish the dish, cook the Egg Noodles in boiling water until done, about two minutes. Drain. Run cold water over them. Drain again. Set aside until time to serve.
To serve the dish, first put The Mixture in the noodles and mix well. Put into shredded Chicken and mix again. Put on a serving platter nd top with the chopped Cilantro and serve. It makes about six servings.