Ingredients
1/4 lb. Vermicelli
1 c. plus 3 tablespoons canned low-sodium chicken broth or homemade stock
3 scallions including green tops
1/4 tsp. salt
1 lb. boneless
1 tbsp. chopped fresh ginger
4 cloves garlic
2 tbsp. tahini (sesame-seed paste)
1 tbsp. Asian sesame oil
2 tsp. sugar
2 1/2 tbsp. Cooking oil
tsp. dried red-pepper flakes
3 tbsp. soy sauce
1/2 tsp. fresh-ground black pepper
2 Cucumbers
Preparation
Step 1In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.Step 2In a medium saucepan, combine the 1 cup broth, one third of the scallions and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.Step 3In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.Step 4To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.Step 5Wine Recommendation: The bold flavors of the salad will be complemented by the acidity and slight sweetness of a German kabinett riesling from the Mosel-Saar-Ruwer.
