- Cook Time
- Prep Time
- 4 ServingsServings
- 4 chicken breast halves, bone-in and skin on
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup Mirin or rice wine vinegar
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon salt
- 1/2 cup roasted peanuts, chopped
- 2 tablespoons sesame seeds, toasted
- 2 scallions, finely chopped
- 1 head iceberg lettuce, shredded
- 1/4 pound rice vermicelli, fried (optional; see instructions)
- Place chicken in large stockpot and cover with water. Bring to a boil over high heat; lower heat, cover and simmer chicken for 15 minutes.
- Turn off heat and allow chicken to cool in cooking liquid.
- When chicken is cooled, remove from pot. Remove skin and bones and use fingers to shred chicken. (This will produce 3 – 4 cups cooked chicken.) Set aside.
- In large bowl, combine soy sauce, sesame oil, Mirin, garlic, ginger, salt, peanuts, scallions and sesame seeds. Combine well.
- Add chicken to soy sauce mixture and toss well to coat.
- Divide lettuce among 4 serving plates. Top each with ¼ mixture of chicken; then top with fried noodles. Garnish with cilantro and lemon sliced, if desired.
- To fry vermicelli noodles: In medium-size saucepan, warm 2 tablespoons peanut oil. Add noodles in small amounts. Stir fry until light brown and crispy. Remove with slotted spoon and drain on paper towels.
Source: Chicken Council