Chicken, Noodles/Rice, Vegetables

Sichuan chicken noodles with sesame sauce川味鸡丝凉面


Prep: 5 minutes  Cook: 30 minutes  Makes: 2 servings

Ingredients

2 chicken legs

2 pieces ginger

1 star anise

1 fine shredded carrots or cucumbers

4 baby bok choy

Noodles(I used Sichuan dandan noodle, It can be found in Asian market)

Sauce

3 full tablespoons sesame paste

1/4 cup water

1/2 teaspoon salt

1 teaspoon soy sauce

1 tablespoon vinegar

1/2 teaspoon Sichuan chilli oil*

1/2 teaspoon grounded dry red chilli (Optional, I didn’t use this time)

1/3 teaspoon sugar

2 cloves diced garlic

1 teaspoon fine chopped green onions

2 tablespoons ground peanuts

Directions

1. Bring water to boil, place chicken legs, ginger and star anise in the water until the chicken legs are completely cooked through.

2. Remove the chicken legs to a bowl and pour in cool water to cool it down, then tear off the meat of the chicken legs by hand to small pieces. set aside.

3. Boil noodles in salted water until cooked through, turn off the heat, and then add baby bok choy in the water for 15 seconds, then move noodles and baby bok choy to a new bowl and pour in cool water immediately, set aside.

4. Completely mix sesame paste and water, then add the remaining seasonings, mix everything well.

5. Drain off the water from the noodles, then separate the noodles in two bowls, place carrots, cooked baby bok choy over the noodles of each bowl. Serve immediately with sesame sauce and spread ground peanuts on the top.

Tips:

  • Sichuan chilli oil can be a little complex to make at home. If you have no Sichuan chilli oil, there is an easy way making chilli oil by yourself: Heat oil over mediun low heat, place shredded dry chilli, star anise, Sichuan pepper corn in the oil, cook until the dry chilli has turned brown, remove the dry chilli, refrigerate after the chilli oil has cooled down completely.
  • Add cooked shredded carrots if you like. You also can use other vegetables that you like.

鸡丝凉面

配料:1根鸡大腿或3个鸡翅根(我用的鸡大腿),2片姜,1个八角,1个切成细丝的胡萝卜,4根小油菜,面条(我用的担担面面条)。

酱汁:3大勺芝麻酱,1/4杯水,1/2茶匙盐,1茶匙生抽,1汤匙醋,1/2茶匙辣椒油*,1/2茶匙辣椒粉(这次我没有用辣椒粉),1/3茶匙糖,2瓣蒜切成蒜末,1茶匙切碎的葱末,2汤匙熟花生碎。

做法:

1. 烧半锅热水,将鸡腿,姜片和八角放入沸水中直道鸡腿完全煮熟。

2. 将鸡翅取出放入一个装有凉水的大碗中,待鸡腿稍凉,用水将鸡腿上的肉撕成鸡丝,然后放一边备用。

3. 将面条再加盐的沸水中煮熟,关火后将小油菜放入大概15秒,然后马上将面条和小油菜捞出,放入一个装有凉水的大碗中,备用。

4. 将麻酱和水充分混合,然后加入其它调味料,搅拌均匀,作成酱汁。

5. 将面条中的水滤干,再将面条分别装入两只碗中,将胡萝卜丝,焯过的小油菜放在面条上摆好。浇上酱汁并撒上花生碎,马上食用。

小贴士:

  • 四川辣椒油在家做有点小复杂,如果家里没有四川辣椒油,可以用这种简单易做的辣椒油替代:用小火热油,将切丝的干辣椒,八角,胡椒粒放入,炸到所有材料开始变成棕色,关火,将油滤出来,用剩下的放冰箱保存。
  • 依个人喜好,胡萝卜丝也可以用水焯过再食用。也可以放其它你喜欢的蔬菜,黄瓜丝,豆芽菜等等。

About Jenny liu

I am Jenny and I come from Northern China, now live in Beijing and Seattle. This site is a place where I share my favorite authentic home-cooked Chinese recipes. Just give it a try if you like what you see here! I strongly believe that food tastes better and healthier when it's homemade!

Discussion

8 thoughts on “Sichuan chicken noodles with sesame sauce川味鸡丝凉面

  1. I am so happy I found this blog! I love Chinese food so much and try to emulate it at home, but many times I miss some key ingredients. I look forward to seeing more posts soon!

    Posted by caryblumenfeld | 2011-09-25, 22:44
    • Hi Cary! I am so glad to know that you are interested in cooking Chinese food also! Please let me know if you try out this recipe! Any question about my recipes please feel free to let me know! I post 1 or 2 recipes every week, hope you like it. Thanks for you stopping by!

      Posted by Jenny liu | 2011-09-25, 23:41
  2. This looks great! I should try it. Would it be ok without star anise? Not quite sure if I could find it here.

    Posted by yukitchen | 2011-09-26, 10:55
    • Hi! Thanks for your nice comment! No star anise is absolutely ok. You can use some seasoning that you like to make it tasty. Happy cooking!

      Posted by Jenny liu | 2011-09-26, 11:13
  3. Jenny, this looks so good. It also looks healthy for you!

    Posted by Amy | 2011-09-26, 13:17
  4. Its a great fall dish and because it has just a dash of chili oil I am sure my teenagers would love it.

    Posted by Bam's Kitchen | 2011-09-26, 23:56

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