Ingredients
- 400 g chicken breast
- 2-3 slices of ginger
- 1 clove of garlic
- 500 ml Rice wine
- 1 teaspoon Szechuan pepper
- 1 teaspoon salt
- 500 g Chinese noodles (made from flour)
- 1 cucumber
- 2 spring onions
- 2 carrots
- 300 g of mung bean sprouts
- 15 g dried Mu-Er mushrooms
- 15 g cilantro
- 4 teaspoon roasted and salted peanuts
- 0.5 teaspoon Sichuan chili oil
For the sesame sauce:
- 4 tablespoon Chinese sesame-peanut paste *
- 6 tablespoon bright soy sauce
- 6 liters of warm water
- 8 tablespoon Chinese dark vinegar *
- 1 tablespoon sesame oil
- 3-4 grated Garlic cloves
- 2 tablespoon sugar
Servings:
Instructions
- Put water in a small saucepan. Add chicken breasts, rice wine, ginger, 1 spring onion, garlic clove, Szechwan pepper, and salt and bring to a boil once. Then let it simmer over low heat for about 20 minutes. Then remove the breasts and allow to cool completely (the broth is no longer needed). Then grasp the meat with your hands in long strips and set aside.
- Blanch the sprouts briefly in boiling water and immediately quench in cold water.
- Soak the mushrooms in hot water for 10 minutes. Then cook again in a pot of fresh water for about 5 minutes and also quench in cold water.
- Cook noodles according to instructions and also quench with cold water.
- Cut cucumber and carrots into fine strips. Cut spring onions into small rings. Roughly cut mushroom. Roughly chop the coriander.
For the sesame sauce
- Mix all ingredients well, creating a slightly creamy sauce.
- Put noodles in a bowl. Topping of cucumber, carrots, sprouts, mushroom, spring onions and chicken breast. Finally add sesame sauce, chili oil, coriander, and roasted peanuts.
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