Chinese Hot And Sour Chicken Noodle Salad

Total Time: 1 hr 20 mins Preparation Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 whole chicken breast, split (about 1 1/4 pound)
• 8 ounces dry linguine
• 1 tablespoon peppercorn
• 3/4 teaspoon dried hot red chile, 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 cucumber, thinly sliced

Recipe

• 1 in a 5-6 quart pan, bring about 3 quarts of water to a boil.
• 2 add chicken, cover and bring to a boil.
• 3 remove from heat and let stand, covered, until meat is in thickest part, about 20-25 min.
• 4 lift out chicken, let cool and reserve water.
• 5 remove and discard skin and bones*; tear chicken into bite-size shreds.
• 6 if made ahead, cover and chill chicken and water until next day.
• 7 bring water to a boil and add linguine. boil, uncovered, until just tender to bite, 6-8 min.
• 8 drain; immerse in cold water until cool, then drain well again.
• 9 remove any debris from peppercorns.
• 10 in a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
• 11 pour peppercorns into a blender and whirl until finely ground.
• 12 add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
• 13 let cool and add ground pepper, vinegar, soy sauce and cilantro.
• 14 on a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
• 15 pour dressing evenly over salad and mix to blend.
• 16 - - - - - - - - - - - - - - - - - - notes : * i just use boneless, skinless chicken breasts to start with.