CROSSING-THE-BRIDGE RICE NOODLES
SOURCE: GEORGIA FREEDMAN. COOKING SOUTH OF THE CLOUDS: RECIPES AND STORIES FROM CHINA'S YUNNAN PROVINCE.
Ingredients
2 1/4 pounds/1.1 kg whole Silkie chicken
1 whole knob ginger weighing 1 ounce/30 grams, unpeeled, washed, and smashed with the flat side of a cleaver
2 scallions, both white and parts
5 teaspoons/30 grams salt
1 cup/120 grams fresh and unaged Pu’er tea leaves OR 3/4 cup/25 grams dried green tea leaves like Longjing, soaked overnight in cold water
3 cups/50 grams coarsely chopped cilantro, preferably picked fresh on the same day for best results
2 tablespoons/6 grams culantro, preferably picked fresh on the same day for best results, torn into 1-inch/2.5-cm pieces
1 teaspoon/2 grams dried chili flakes
1/3 cup/80 mL freshly squeezed lime juice
Specific Equipment
Large pot
Small fine-mesh strainer
Wire rack set over a tray
Mixing bowl
OPTIONAL: Banana leaf
Serves 6
Instructions
1. Place the chicken, ginger, scallions, and 4 teaspoons/24 grams salt in a large pot. Fill the pot with water and bring to a boil over high heat.
2. Skim off and discard any scum that floats over the top surface of the stock with a small fine-mesh strainer. Reduce the heat to low and poach the chicken, uncovered, for 1 hour or until the chicken is evenly cooked.
3. Remove the chicken from the pot and cool to room temperature by setting the chicken onto a wire rack set over a tray about 1 to 2 hours. Reserve the stock for another use.
4. Remove the chicken meat from the bones using bare hands. Shred the meat into thin strips, discarding any fat and connective tissue. Set the chicken aside in a mixing bowl.
5. Drain the tea leaves and season them over the chicken. Season the chicken with cilantro, culantro, chili flakes, and 1 teaspoon/6 grams salt and toss the mixture until well-blended.
6. Drizzle the chicken mixture with tablespoonfuls of lime juice and toss everything until well-blended. Line a large serving platter with banana leaf, if desired, and spoon out the salad onto the banana leaf. Chill the salad for 2 to 3 hours before serving.