Cherry & Dennis Helper Habitat
Chicken and Mung Bean Sheets with Sesame Sauce
麻醬雞絲粉皮
Recipe overview
Cooked chicken and broad mung-bean sheets are cooled and tossed with loosened Chinese sesame paste and cucumber.
01
Ingredients
Main ingredients
- 350 g boneless skinless chicken breast
- 160 g dried mung bean sheets
- 200 g cucumber
- 15 g ginger
- 2 stalks spring onions
Chicken poaching liquid
- 1.2 L water
Sheet cooling water
- 1 L cooled boiled water
Sesame paste dressing
- 3 tbsp Chinese sesame paste
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 60 ml cooled boiled water
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- lidded soup pot
- sieve
- measuring spoons
- measuring jug
- kitchen tongs
- kitchen scissors
- shallow food container
- refrigerator
- food thermometer
- serving plate
03
Steps
Step 1
Soak dry sheets in cold water for about twenty minutes as directed until flexible
Soak dry sheets in cold water for about twenty minutes as directed until flexible.
Step 2
Cut thick chicken sections horizontally for even thickness; slice ginger and cut onions
Cut thick chicken sections horizontally for even thickness; slice ginger and cut onions.
Step 3
Bring 1
Bring 1.2 litres water with ginger and onions to a boil and add chicken.
Step 4
Keep at a gentle simmer for fifteen to twenty minutes and check the thickest centre is fully cooked
Keep at a gentle simmer for fifteen to twenty minutes and check the thickest centre is fully cooked.
Step 5
Move chicken with clean tongs to a shallow container, let steam escape and refrigerate promptly for about fifteen minutes
Move chicken with clean tongs to a shallow container, let steam escape and refrigerate promptly for about fifteen minutes.
Step 6
Boil fresh water separately, drain the soaking water and add sheets
Boil fresh water separately, drain the soaking water and add sheets.
Step 7
Cook about three to five minutes as directed until fully translucent, without opaque centres
Cook about three to five minutes as directed until fully translucent, without opaque centres.
Step 8
Cool sheets in one litre of cooled boiled water, then drain thoroughly
Cool sheets in one litre of cooled boiled water, then drain thoroughly.
Step 9
On clean equipment cut cucumber into sticks and shred cooked chicken along the grain
On clean equipment cut cucumber into sticks and shred cooked chicken along the grain.
Step 10
Stir 60 ml cooled boiled water gradually into sesame paste, then add soy sauce, vinegar and sugar
Stir 60 ml cooled boiled water gradually into sesame paste, then add soy sauce, vinegar and sugar.
Step 11
Cut sheets to manageable lengths and gently toss with chicken, cucumber and dressing
Cut sheets to manageable lengths and gently toss with chicken, cucumber and dressing.
Step 12
Plate and eat immediately, or cover and refrigerate while waiting to serve
Plate and eat immediately, or cover and refrigerate while waiting to serve.
Common mistakes
- Do not shred cooked chicken on a raw-chicken board; do not add all dressing at once.
Tips
Sesame paste thickens at first; gradual water additions and stirring make it smooth. Sheet brands vary; check the pack and extend total time if soaking or cooking takes longer.
