Finished product, see below for a photo before added the dressing.
This year we have a very nice and hot May, many sunny days, I recalled that last year it was so wet that I could not wear summer clothes much. This year the vegetables in our garden seem to be doing a lot better this year too, let’s see what we can eat this year.
With such warm weather, I am always motivated to prepare some dishes serve at room temperature. I have been eating several meals Japanese cold somen, homemade millet veggie burger (hope to blog this later) and this Chinese Shredded Chicken & Mung Bean Sheets Salad which I am going to write about. I found these Mung Bean Sheets (they are square shaped) in the Asian Groceries store here, I thought it would be a Chinese product but it’s actually made in Thailand. I asked the shop assistant how do they cook it and she said you can cook it just like normal noodles. Then I found online that there is a Thai Mung Bean Vermicelli salad, perhaps will try one day.
In Hong Kong, I can even buy fresh Mung Bean sheets but I have to use the dried ones here. Anyway, normally in the restaurants, we order this dish as one of the appetizers or as a side dishes but at home, I made this as a main course, the dish normally only consists chicken, cucumber and the sauce but I have added cherry tomatoes and immediately it did not look like a Chinese dish anymore.
- 2 chicken breasts
- 10 black peppercorns
- 2 bay leaves
- 1 pack (190g) Mung Bean Sheets (綠豆粉皮)
- 1 tsp spring onion, finely chopped
- 1 tsp minced garlic
- 1 tsp grated ginger
- sesame oil
- 1 cucumber
- 3 handfuls cherry tomtoes
- 1.5 tbsp chinese sesame sauce (or tahini)
- 1 tsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard sauce
- 1/2 fresh lime juice
- 1 tbsp Chinese red chili oil
- 1 tsp Chinese Gualin Chili Sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp extra virgin olive oil
- 1 tsp fish sauce
- 1/4 cup water for thining the sauce
- You can prepare the salad dressing a few hours ahead if you like. Simply mix the above ingredients in a bowl and set aside. Tahini can be used as substitute or replace with peanut butter. I have read somewhere that the sesame seeds used for tahini is not roasted whereas the sesame seeds are roasted for the Chinese one. That explains why they taste different. Personally, I find the Chinese sesame sauce is more fragrant.
- Fill a pan with water, add the peppercorns and bay leaves, bring the water to boil, then add the chicken breasts into the pan and turn the heat to medium high heat, poach the chicken for about 10 minutes or until cooked. Discard the water, peppercorn and bay leaves. Let the chicken to cool down and then using your hands to shred the chicken into small pieces. Shred as fine as possible, the finer (smaller pieces) of the chicken, the better texture you feel when you eat the salad. You can use 2 forks too, if you prefer. But I prefer using hand myself, make sure your hands are cleaned of course, it feels more mechanic if you use fork and knife, try both methods and let me know if you can find the difference.
- Wash and cut the cucumber into thin strips, you can use a food processor, it’s much quicker, set aside.
- Wash and cut the cherry tomatoes into halves, set aside.
- Cook the mung bean sheets as instructed on the pack, it may take around 5-7 mins. When fully cooked, the mung bean sheets will become white and curl up. Drain to discard the liquid, then drizzle some sesame oil, toss to avoid them from sticking together.
- To assemble, use a large flat bowl, place a layer of cooked mung bean sheets at the bottom. Then layer the cucumber, tomatoes and shredded chicken as you like on top and pour the sesame dressing accordingly. Serve immediately.
Only cook the mung bean sheets when you are ready to eat, once cooked do not leave them for a long time as they will become hardened.