Ingredients:
1 whole chicken breasts, split ( about 1 1/4 pound)
8 ounces dry linguine
1 tablespoon peppercorns
3/4 teaspoon dried hot red chiles, crushed
3 tablespoons salad oil
1/3 cup rice vinegar or 1/3 cup cider vinegar
2 tablespoons soy sauce
1/4 cup fresh cilantro, chopped
1 small cucumbers, thinly sliced
Directions:
In a 5-6 quart pan, bring about 3 quarts of water to a boil.
Add chicken, cover and bring to a boil.
Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
Lift out chicken, let cool and reserve water.
Remove and discard skin and bones*; tear chicken into bite-size shreds.
If made ahead, cover and chill chicken and water until next day.
Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
Drain; immerse in cold water until cool, then drain well again.
Remove any debris from peppercorns.
In a 6-8″ frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
Pour peppercorns into a blender and whirl until finely ground.
Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
Let cool and add ground pepper, vinegar, soy sauce and cilantro.
On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
Pour dressing evenly over salad and mix to blend.
– – – – – – – – – – – – – – – – – – NOTES : * I just use boneless, skinless chicken breasts to start with.
Servings: 6
Time preparation: 80 min.
Time total: 80 min.