*Note: This works best with a mass market peanut butter, you know, the thick and creamy stuff; if you use the kind which has to have to the oil mixed back into it before each use, then you may want to decrease the amount of sesame oil in the recipe.
- 1/2 lb. chicken breasts
- 2 Tbsp. peanut butter*
- sesame oil
- 1 Tbsp. dark soy sauce
- 1 Tbsp. white vinegar
- 1 tsp. monosodium glutamate [optional]
- 1/2 tsp. cayenne pepper
- 1 1/2 tsp. crushed dried red pepper [if you remove the seeds it will reduce a good deal of its hotness]
- 1 1/2 tsp. chopped ginger
- 1 1/2 tsp. chopped garlic
- 1 1/2 tsp. chopped scallions
- 1 1/2 tsp. chopped fresh coriander
- noodles [I recommend a Japanese udon-type noodle, that is the broad buckwheat type]
1) Cook chicken in boiling water till done, about 10-15 minutes; allow to cool and then cut into pieces and shred.
2) Combine peanut butter with 1 Tbsp. sesame oil until smooth; blend in soy sauce, vinegar, msg [optional].
3) Combine cayenne and crushed red pepper; moisten thoroughly with some sesame oil; add to peanut butter mixture along with ginger, scallions, garlic, and corriander.
4) Mix shredded chicken in.
5) Boil noodles, drain, sprinkle a little oil on to keep from sticking; allow to cool.
6) Serve Hacked Chicken on noodles, both at room temperature.
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Source: A N.Y. Times C.B., Craig Claiborne
Submitted By: Rick Smith