[CH] Hot and Sour Chicken Salad
Allen Prunty (allen@alprunty.com)
Tue, 05 Aug 2008 20:19:47 -0400
We all know how to perk this thing up a bit!
Can you say THAI PEPPERS
Allen
* Exported from MasterCook *
Hot and Sour Chicken Noodle Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Noodles
Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole Chicken breast -- split
8 ounces linguine
1 tablespoon peppercorns
3/4 teaspoon dried hot red pepper flakes
3 tablespoons salad oil
1/3 cup rice vinegar
2 tablespoons soy sauce
1 small cucumber -- thinly sliced
In a 5-6 quart pan, bring about 3 quarts of water to a boil. Add
chicken, cover and bring to a boil. Remove from heat and let stand,
covered, until meat is white in thickest part, about 20-25 min. Lift out
chicken, let cool and reserve water. Remove and discard skin and bones;
tear chicken into bite-size shreds. If made ahead, cover and chill
chicken and water until next day.
Bring water to a boil and add linguine. Boil, uncovered, until just
tender to bite, 6-8 min. Drain; immerse in cold water until cool, then
drain well again.
In a 6-8" frying pan, toast peppercorns over med-low heat until
fragrant, 2-3 min.; shake pan often. Pour peppercorns into a blender and
whirl until finely ground. Add chiles and oil to pan; cook over low heat
until chiles just begin to brown, about 3 min.
Let cool and add ground pepper, vinegar, soy sauce and cilantro. On a
shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
Pour dressing evenly over salad and mix to blend.
Cuisine:
"Chinese"
Source:
"Fido Cooking Echo"
Copyright:
"Public Domain"
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Per Serving (excluding unknown items): 303 Calories; 12g Fat (35.7%
calories from fat); 16g Protein; 33g Carbohydrate; 2g Dietary Fiber;
31mg Cholesterol; 378mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0