Tuesday, February 15, 2011

Shredded Chicken with Mung Bean Noodle

Shredded Chicken with Mung Bean Noodle

250g Chicken meat
1/2 Cucumber
200g Mung bean noodle
1 tbsp Toasted sesame
2 sprigs Cilantro
some Salt, Oil & Pepper

Sesame Paste Dressing:

3 tbsp Sesame paste
3 tbsp Zhenjiang vinegar
2 tbsp Dringking water
2 tbsp Light soy sauce
1 tbsp Sugar
1 tsp Mustard
1 tsp Chilli oil
1/2 tsp Sesame oil
1/2 tsp Salt
a dash Pepper


1. Season the chicken meat with salt & pepper
2. Steam it on a greased plate for 15 to 20 minutes until cooked
3. Shred the chicken meat into 2 inches long by hands
4. Hollow the cucumber and cut into inches strips
5. Cut the mung bean noodle into 1/2 inch wide
6. Rinse the mung bean noodle with cold water and drain
7. Place the mung noodle on a plate, then top with the cucumber
8. Put the chicken meat on top and chill
9. Mix the sesame paste dressing
10. Pour the dressing over the chicken meat, sprinkle with toasted sesame
     and garnish with cilantro

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