2 small chicken fillets
250g Chinese egg noodles
2 medium carrots
1 cucumber dlinnoplodny
2 handfuls of sprouts mung bean
average bunch green onions (green part only)
1 h. L. sesame oil
For the filling:
3 tbsp. l. peanut oil
1 tbsp. l. sesame oil
3 cm fresh ginger root
average bunch green onions (white part only)
2 hot pepper chili
1 tbsp. l. black rice vinegar or Worcestershire sauce
4 tbsp. l. soy sauce
3 tbsp. l. rice wine or sake
2 tbsp. l. sugar
Chicken fillet baked in the oven, very tightly wrapped in plastic wrap at a temperature not greater than 180 ° C, 15 min. Remove, cool in the film for another 15 min., Then expand the film, the fillet cut into strips or divide hands on fiber.
For the filling chili remove seeds, chop the flesh. Ginger peel and cut into small pieces. The white part of green onions and ginger crush with the flat side of the knife. Strongly heat the peanut oil in a wok or deep frying pan with a thick bottom. Put oil in ginger, onion and chili. Immediately cover the pan (otherwise you start sneezing and coughing from the pepper, which will be around in the air) and remove the wok from the heat. Cool to room temperature.
Strain the oil through a strainer, discard all the spices. Mix the oil with refined spicy sesame oil, vinegar, soy sauce, rice wine and sugar. Stir until sugar is dissolved. Set aside.
Cook noodles as directed on the package, fold in a colander, rinse with cold water, pat dry and toss with sesame oil.
Cucumber peel, cut in half, remove seeds. Cut the cleaned carrots and cucumbers into thin strips, green onions (green part) pieces of 2-3 cm.
Arrange the noodles on a plate, top with concentric circles lay a carrot, cucumber, bean sprouts and green onions. In the center, place the chicken pieces. Before serving, pour salad dressing and gently toss. Salad Serve chilled or at room temperature.
Instead of chicken in this salad can be used boiled turkey, seafood or pork. The inhabitants of Sichuan Province we can not support, but very tasty.Sichuan chicken salad