Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Canned chicken broth 3 tb Black* or toasted sesame
6 c Water -seeds
4 lb Chicken thighs Oriental Dressing (see
8 oz Thin rice stick noodles -separate recipe)
-(mai fun)* 24 Napa cabbage leaves
3 lg Cucumbers, peeled, halved Additional black* or toasted
-lengthwise, seeded, cut Sesame seeds
-into 1/8-inch-thick slices 2-inch-long pieces green
1 Bunch green onions, thinly -onion, cut into brushes
-sliced -and crisped in ice water
9 lg Napa cabbage leaves, cut -(opt.)
-julienne

Bring broth and water to simmer in Dutch oven. Add chicken, reduce
heat and simmer until tender, about 25 minutes. Transfer chicken to
bowl us- ing slotted spoon; reserve broth. Cool chicken completely.
Remove skin. Cut chicken julienne. (Can be prepared 1 day ahead.
Cover and refrigerate broth and chicken separately.)

Bring reserved broth to boil. Add rice stick noodles and boil until
soft and translucent, about 5 minutes. Drain and refresh under cold
water. Drain again. Cut noodles into 4-inch-long pieces. Transfer to
bowl. Add chicken, cucumbers, sliced green onions, cabbage julienne,
3 T sesame seeds and dressing and toss well. Let stand 30 minutes.

Arrange 4 cabbage leaves decoratively on each plate. Mound salad in
center atop leaves. Sprinkle with sesame seeds. Garnish with onion
brushes.

*Available at oriental markets.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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