Made with chicken, clear noodles and a peanut sauce, this street-food favourite is named after the sound made as you pound the chicken.
- 500g chicken breast fillets
- 500ml (2 cups) Massel chicken style liquid stock
- 250ml (1 cup) water
- 5cm-piece fresh ginger, peeled, thickly sliced
- 2 tablespoons sesame seeds
- 250g dried rice vermicelli noodles
- 1 telegraph cucumber, trimmed, halved, cut into matchsticks
- 4 shallots, pale section only, cut into 5cm lengths
- 130g (1/2 cup) Smooth Peanut Butter
- 60ml (1/4 cup) light soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon caster sugar
- 1 teaspoon sesame oil
- 1-1 1/2 teaspoons chilli oil
- 60ml (1/4 cup) warm water
- Place the chicken in a medium saucepan. Pour over the stock and water. Add the ginger to the pan and place over medium heat. Bring to a simmer. Reduce heat to low. Cook for 10 minutes. Set aside to cool.
- Use a slotted spoon to transfer the chicken to a clean work surface, reserving 2 tablespoons of the poaching liquid. Use a rolling pin to pound the chicken. Shred the chicken. Place the chicken and reserved poaching liquid in a bowl.
- Place the sesame seeds in a small frying pan over medium heat and cook, stirring, for 2 minutes or until toasted.
- To make the sesame sauce, place the peanut butter, soy sauce, vinegar, sugar, combined oil and 2 tablespoons of water in a bowl. Stir until well combined.
- Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Place in a large bowl. Add the chicken, cucumber and shallot. Toss to combine. Transfer to a serving bowl.
- Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency. Drizzle the sauce over the salad. Sprinkle with the sesame seeds to serve.