Menu:
Chicken and Shredded-Cabbage Salad with nooddles and Peanut Sauce
SERVES 12
The broth left over from poaching chicken breasts makes a delicious soup base. Re-frigerate it in an airtight container up to three days or freeze up to two weeks; bring to a boil before using.
3 quarts water
2 stalks celery, cut in half lengthwise
1 two-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
Coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
½ head green cabbage
1 bunch carrots. peeled (about 6 carrots)
2 serrano or jalapeno chiles, seeds and ribs removed
½ cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce (recipe follows)
½ cup roasted unsalted peanuts
1. In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through. about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into ¼ -inch strips. or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
2. Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
3. Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture. and toss to coat.
Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.Peanut Sauce
MAKES 2-1/2 CUPS
This recipe makes more than you will need. For the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to four days.
1 five-inch piece fresh ginger, minced or grated (about 3 tablespoons)
2 shallots. minced (about 1/3 cup)
¼ cup fish sauce
½ cup low-sodium soy sauce
¾ cup freshly squeezed lime juice
1 cup smooth peanut butter
¼ cup toasted sesame oil
In a large bowl, combine ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in peanut butter; whisk in sesame oil.
Serve.