Chicken with house-made noodles and sesame

AT A GLANCE

  • Serves 4 people

  • 1 Lebanese cucumber, seeds removed, cut into julienne
  • 3 spring onions, thinly sliced
  • 1 cup (loosely packed) coriander
  • To serve: ground Sichuan pepper and chilli oil
  •  
  • Poached chicken
  • 1 chicken (about 1.2kg), rinsed, trimmed of excess fat
  • 25 gm (5cm piece) ginger, sliced
  • 5 coriander sprigs, coarsely chopped
  • 2 spring onions, coarsely chopped
  • ¼ tsp white peppercorns
  •  
  • House-made noodles
  • 60 gm mung bean flour (see note)
  • For oiling, brushing, drizzling: sesame oil
  •  
  • Sesame paste
  • 70 gm (¼ cup) hulled tahini
  • 2 tbsp light soy sauce
  • 1 tbsp lemon juice
  • 2 tsp fish sauce
  • 1 tsp caster sugar
  • 1 garlic clove, crushed
01   For poached chicken, combine ingredients in a saucepan large enough to fit chicken snugly. Add ¾ tsp salt and enough cold water to just cover chicken, cover closely with a round of baking paper, weight with a plate, bring to the simmer over medium-high heat, reduce heat to low and simmer for 30 minutes. Set aside to cool, then refrigerate until chilled.
02   Meanwhile, for house-made noodles, whisk flour and 300ml water in a bowl to combine, pour into an oiled 20cm-square cake tin, place in a large bamboo steamer over a saucepan of simmering water, cover and steam until firm to touch (15-20 minutes). Remove from heat, pour off excess liquid, pat dry with absorbent paper and turn out onto a chopping board. Cut in half, slice into noodles 2mm thick and 5mm wide with a knife brushed with sesame oil, drizzle noodles with a little sesame oil and set aside.
03   For sesame paste, whisk ingredients in a bowl with 50ml water until smooth, thin with a little extra water if necessary and set aside.
04   Drain chicken, carefully remove breast and thickly slice, then shred remaining meat (discard skin, bone and sinew).
05   Divide noodles among serving bowls, top with shredded chicken, sesame paste, cucumber and chicken slices. Scatter with spring onion, coriander and Sichuan pepper, drizzle with chilli oil and serve.
Note Mung bean flour is available from Asian supermarkets and Indian grocers.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.
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