Chicken Salad with Crispy Noodles

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Sauté the chicken breast lightly to keep it juicy. Then combine it with crispy buckwheat noodles. Recipe from a popular American restaurant.

Ingredients

Rice Noodles - 2.8 oz
Boiling water - 1 glass
Vegetable Oil - 2 qt
Skin-On Chicken Breasts - 12.3 oz
Butter - 1.1 oz
Honey - 3.5 oz
Vegetable Oil - 4 fl oz
Rice Vinegar for Sushi - 2 fl oz
Soy Sauce - 1 fl oz
Sesame Oil - 1 fl oz
Garlic - 0.2 oz
Ginger - 1.1 oz
Red Currant - 5.6 oz
Romaine lettuce - 3.5 oz
Carrot - 2.1 oz
Edamame Beans - 3.5 oz
Chopped almonds - 0.4 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

For crispy buckwheat noodles: Place the noodles in a large container and pour boiling, well-salted water over them. Let them steep for 15-20 minutes until fully cooked, then drain the water. Drizzle the cooked noodles with oil and spread them in a thin layer on a silicone baking mat. Put them in an oven preheated to 90ºC (194ºF). After 30 minutes, stir the noodles and repeat this process 2-3 more times until the noodles are completely dried and crispy. Remove from the oven and let cool completely.

Step 2

Fry the dried noodles in vegetable oil heated to 210ºC. The noodles should puff up noticeably. Transfer them to a paper towel to remove excess oil and allow to cool.

Step 3

For the fried chicken breast: make a cut in the thickest part of the chicken fillet and open it like a butterfly to even out the thickness across the entire surface of the breast. Season with salt on all sides. Place the chicken fillet and butter in a vacuum bag, vacuum seal it, and immerse it in a water bath heated to 60ºC. Cook in the water bath for 40 minutes, then remove and cool in an ice water bath. Quickly grill the cooked breast until nice grill marks appear. Do not overcook, or the breast will become dry.

Step 4

For the vinaigrette sauce: combine honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peeled garlic, peeled ginger, salt (to taste), and pepper in a blender bowl and blend until smooth.

Step 5

For the salad: blanch the edamame beans in boiling, heavily salted water, then cool them in ice water and shell them. Remove the tough ribs from the red cabbage and shred it into strips about 3 mm wide. From the romaine lettuce leaves, remove the central stems and slice the remaining green parts into strips, also 3 mm thick. Julienne the carrot into strips measuring 1x1 mm. Slice the chicken breast into pieces that are 3 mm wide.

Step 6

Combine all the ingredients except for the almonds in a large bowl, drizzle with the dressing, and mix well. Portion onto serving plates and sprinkle with almond slices.