Peking Chicken Salad
1 poached chicken breast (recipe follows)
2 cups shredded iceberg lettuce
1 - 1½ cups fried Chinese noodles
2 tablespoons toasted sesame seeds (toast in fry pan until they turn brown and start to pop)
1 or 2 finely julienned scallions
¼ cup duck sauce
¼ cup plum sauce
2 tablespoons Chinese sesame oil
2 tablespoons soy sauce
1 tablespoon chili oil (or to taste)
Poached Chicken Breast:
In a pot just large enough to hold chicken breast, bring to a boil water to cover chicken, add 3-4 slices fresh ginger and 3-4 scallions. Add chicken and let water return to a boil, cover and turn off heat. Let sit for 20 minutes WITHOUT REMOVING COVER. Allow chicken to cool in the water. Remove chicken skin, remove meat from bones and shred.
Place shredded lettuce in a wide shallow bowl, add noodles, leaving a rim of lettuce showing; add chicken in center of noodles, leaving a rim of noodles showing. Place julienne scallions on top of chicken and sprinkle toasted sesame seeds over all. Add dressing and toss.
WATCH THE VIDEO DEMONSTRATION:
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