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Scallion-Chicken Noodles

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Grace Young's version of the Cantonese dish baahk chit gai (a whole poached chicken chopped into bite-size pieces with the bone, served with ginger-scallion dipping sauce) has the same elements, but she tosses boneless chicken thighs with the sauce, then combines them with noodles and fresh cilantro.

  1. 1/2 pound skinless, boneless chicken thighs
  2. 3/4 pound dried linguine
  3. 1/4 cup peanut oil
  4. 1 cup finely chopped scallions
  5. 1 tablespoon finely grated fresh ginger
  6. 2 tablespoons soy sauce
  7. 1 teaspoon Asian sesame oil
  8. Pinch of sugar
  9. Salt and freshly ground pepper
  10. 1/4 cup finely chopped cilantro leaves
  1. Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.
  2. Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.
  3. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Suggested Pairing

Crisp Chardonnay from California's Central Coast.



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