Today we celebrated the Chinese New Year, 2012... the year of the dragon.
Actually... it all started with the dilemma of what to do with some leftover rice noodles and bean sprouts.
I immediately thought of some type of a salad using the noodles and accompanying it with garlic chicken,
a favorite recipe from years ago that I have made frequently.
And then I ran across a recipe for Chinese Tea Eggs and thought that would pair nicely.
The chicken recipe came from a cooking class taught by Sonya Bearsley at the Dallas Arboretum many years ago.
This is my very favorite chicken as it is so flavorful, easy to fix, moist and tender. I have served it many times to guests and get rave reviews.
We'll start with the chicken as that needs to marinate... then make the eggs... then the salad.
2-3 lb. chicken breasts (I used boneless and skinless)
6-8 cloves GARLIC, put through a garlic press
2 tsp. KOSHER SALT
Coarsely ground PEPPER, to taste
1 large bunch CILANTRO, chopped
2 Tbsp. fresh LEMON or LIME JUICE (I used lime)
1 Tbsp. CANOLA OIL, if using skinless chicken
Combine all ingredients, except chicken, in a zip lock plastic bag and squish together to mix.
Cut each chicken breast in three pieces. If they have bones, just cut through the bones being careful not to leave any splinters of bones.
I find it simpler to use boneless and skinless chicken.
Marinate for at least an hour or refrigerate overnight.
You may cook this on the grill but I use my grill pan that has been oiled.
Cook until browned on the outside and cooked through, turning to brown all sides.
This is good hot or cold... great to take on a picnic.
CHINESE TEA EGGS:
RICE NOODLE SALAD
1/4 lb. RICE STICK NOODLES, cooked, drained, rinsed with cold water and dried
1 handful BEAN SPROUTS
1/4 c. RICE VINEGAR (not "seasoned" rice vinegar)
1 Tbsp. ASIAN FISH SAUCE (I use Three Crabs brand)
1 Tbsp. SUGAR
1/4 tsp. SALT
1 CARROT, coarsely shredded
2 SCALLIONS, thinly sliced
1/4 c. DRY-ROASTED PEANUTS, chopped
1/4 c. loosely packed mixed fresh CILANTRO, MINT, and/or BASIL LEAVES, torn if large
BIBB LETTUCE to serve with salad
Whisk together the rice vinegar, fish sauce, sugar, and salt.
Toss noodles, beansprouts, carrots and peanuts and herbs with the dressing amd serve with Bibb lettuce leaves.