CUCUMBER CHICKEN
A light and truly wonderful dish! It can be chilled and served at lunch or as a dinner entrée. For a quick version, use shredded meat from a lightly seasoned rotisserie chicken (non-BBQ). Suggestion: If available, toast dried Szechuan or Thai chile peppers in a skillet with just enough roasted sesame oil to coat them; cool and chop.
Serves 4 Heat Level: Mild
1 whole chicken, quartered
2 English cucumbers, cut into 3 inch strips
4–5 green onions, sliced thin; discarding dark green
1/3 cup carrot, grated
3/4 cup cashew halves, roasted and unsalted
3 Tbsp. peanut oil or rice bran oil
1 tsp. roasted sesame oil
2 Tbsp. rice vinegar (unseasoned)
2 Tbsp. soy sauce (Ohsawa Nama Shoyu preferred)
1 tsp. white pepper, freshly ground
2 tsp. Szechuan or Thai chile flakes (sub. cayenne)
4 cups steamed jasmine rice for serving
1. Place the chicken in a large pot, cover with water and add a tsp. of salt. Bring to a boil and then reduce heat to low; cover and simmer until meat comes off the bone easily, about 25 minutes. 2. Transfer the chicken from the pot to a plate to cool down. Strain the stock and save for future use. 3. After chicken has cooled enough to handle, remove skin and fat; shred meat to bite-sized pieces. Set aside about 4 cups and store remaining meat for another meal. 4. Peel cucumbers and cut into 1/2” x 3” strips. Place in large mixing bowl. 5. Combine oils and heats oil to crackling hot. Pour over cucumber pieces while stirring. 6. Add vinegar, soy sauce and all other ingredients while stirring. Mix well. Add a dash of salt if needed. Let salad rest for 10 minutes for flavors to meld a bit.Serve at room temperature or chilled with a side of jasmine rice.
© 2010 Larry Noggle www.peppahead.com