Chicken Noodle Salad

If yesterday's chinese had a bit of the tacky chinese takeway about it then this is the modern, healthier side of the country's cuisine. And after a few days of lard it's good to return to the healthy eating plan. This is seriously healthy as the chicken for this salad is steamed. The first time I made this I tried smothering the meat in Szechuan peppercorns but because it was steamed I just ended up crunching on peppercorns. This is my second attempt, this time made with Earl Great teabags. These are optional - they only lightly perfume the chicken but it does smell nice when you lift the lid off your steamer.




Chicken Noodle Salad (Serves Two)

2 chicken breasts, skinned
2 inches of root ginger, thinly sliced
3 Earl Grey tea bags
salt and pepper
Chinese Leaf, shredded (you need about half a head)
2 portions of egg noodles
4 radishes, sliced
6 spring onions
1 red pepper
4 tbsp groundnut oil (or any other flavourless oil)
2 tbsp light soy sauce
2 tsp white wine vinegar
1 inch root ginger, grated
1 garlic clove, finely chopped
1 green chilli, finely sliced (optional)

1) Put three tea bags in the bottom of your steamer, pour some boiling water over the top, put the top half of the steamer in place and stick the lid on.
2) Meanwhile make some slashes in the chicken breasts and put a thin slice of ginger in each pocket. Season both breasts with salt and pepper and put them in the top half of the steamer for 10-15 minutes until cooked through. You can take them out after 10 to check.
3) While the chicken is steaming, prepare your salad. First put the noodles on to boil for four minutes (or according to pack instructions). When they're ready, drain in a colander and put them under the cold water tap until they're cool.
4) Now shred the chinese leaf, cut the red pepper into large chunks and slice four of the spring onions. As for the other two, slice them lengthways. Put everything in a large bowl
5) When the chicken is ready, remove from the steamer and leave for a few minutes before cutting into large cubes and adding to the salad bowl.
6) Finally make the dressing. Just put the garlic, ginger and chilli (if using) in a measuring jug, add the oil and vinegar and give it a good stir with a fork. Pour over the salad and give it all a good mix to coat the salad in the dressing. divide between bowls and serve.

Out of all the salads I've made so far this is my favourite. You've got crunch from the chinese leaf, pepper and radishes, then there's the soft noodles and tender, aromatic chicken. Finally you've got a dressing which is punchy but doesn't overpower the chicken. Not sure if the tea bags do that much apart from make the kitchen smell nice but you could try tea-smoking the chicken or even poaching it in green tea. In fact I might try that next week. Watch this space...