Chinese food wine

How to Prepare / Make / Cook - ? Chinese food wine

The second time Keith, then my husband-to-be, met my mother it was her birthday. We had planned a family picnic, a sort of birthday potluck so my mother wouldn’t have to cook. In honor of the special day Keith, who is not Chinese, decided to make cold Chinese noodles to symbolize long life. He was very brave-or very foolish-to try this, but everyone loved his noodles, including my mother.

Since these noodles are served at room temperature, they are ideal for picnics. Try them sometime instead of potato salad.

1 pound thin spaghetti
4 tablespoons sesame seed oil
1 whole chicken breast (about 1 pound) or about 2 cups shredded, cooked chicken
¼ cup sesame seed paste (tahini)
2 teaspoons grated peeled gingerroot
3 teaspoons finely minced garlic
1 heaping teaspoon Szechuan peppercorns, toasted and ground
1 tablespoon rice vinegar
1 tablespoon rice vinegar
1 tablespoon chili oil
3 tablespoons light soy sauce
2 teaspoons sugar
½ cup thinly sliced scallions, green and white parts
3 tablespoons sesame seeds, toasted (optional)
Cilantro or parsley sprigs, for garnish (optional)

1. Bring 5 quarts of water to a boil and stir in the spaghetti. Boil until tender. Do not overcook of the noodles will be mushy. Drain and rinse under cold water. Drain thoroughly, transfer to a serving platter, not a bowl, and mix in 2 tablespoons of the sesame seed oil to the keep the noodles from sticking together. Set aside.

2. If using a whole chicken breast, put the chicken breast in a pot of boiling water. When the water returns to a boil, turn the heat down to a simmer. Simmer partly covered, for 20 to 25 minutes, or until the chicken is cooked through. Drain and set out on a plate to cool. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat by hand and spread over the noodles.

3. Mix the sesame seed paste with the remaining 2 tablespoons of sesame seed oil and the gingerroot garlic, Szechuan peppercorns, vinegar, chili oil, soy sauce, and sugar. Blend into a smooth thin paste. Pour the paste over the noodles. Reserve 2 tablespoons of scallions and 1 tablespoon of sesame seeds, if using, and sprinkle the remainder over the noodles. Toss together well. I find the best way to get the ingredients evenly mixed is to use my hands. Sprinkle the reserved scallions and sesame seeds, if using, over the top of the noodles and serve. (Or cover and refrigerate until ready to use. Bring back to room temperature and serve decorated with sprigs of parsley or cilantro.)