[1]1 1/2 lbs. chicken breast, whole (skin + bones)
4 oz. bean thread noodles (sai fun)
1 cucumber, peeled, seeds scraped from middle and sliced into thin slivers @3-4″ long
1/2 red pepper, seeded and sliced into slivers to match cucumbers
4 scallions, white part finely minced and green parts slice on the diagonal to make 1″ long pieces
1/2 c. finely chopped fresh cilantro
Bib lettuce, broken into individual leaves, washed and patted dry
1 T. Szechuan pepper corns
1 T. white sesame seeds
SAUCE:
2 cloves of garlic, very finely minced
1″ peeled ginger root, grated on a ginger grater or finely minced
1/2 c. peanut butter
2 T. sesame oil
2 T. soy sauce
1 T. rice vinegar
2 T. water
1 t. Sirachi hot sauce (the stuff with the rooster on the label)
Poach the chicken breast in barely simmering water for 15 minutes. Remove pan from heat and let chicken cool in the water. When cool enough to handle, remove bones and skin and discard. Shred the white meat with your fingers into bite size strips.
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Soak the bean thread noodles in hot water for 15 minutes. Drain. Use scissors to cut the noodles into @ 5″ pieces. Bring a pot of water to the boil, cook the noodles for three minutes. Drain in a colander and run under cold water to cool off. Let dry in the colander, giving it a couple of shakes so all the water drains out.
Make the sauce: whisk all the ingredients together in a bowl. The sauce should be thick but loose enough so that it will easily coat the noodles when tossed. Add more water if needed to get this consistency.
In a small skillet toast the szechuan pepper corns. Grind in a mortar and pestle.
Toast the sesame seeds in the skillet, careful not to let burn.
Mix the noodles with the sauce. Mix in the scallion whites while you coat the noodles with the sauce.
Mix in the chicken and toss so that it’s evenly distributed.
Gently toss in cucumber, red pepper and cilantro.
Toss in most of the pepper corns and sesame seeds, leaving just a pinch of both for a final garnish.
Line your serving dish with the lettuce leaves and pile the noodles within. Sprinkle with the remaining bit of pepper and sesame.