- TOTAL TIME: 30 MIN
- SERVINGS: 4
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.
- 1/2 pound skinless, boneless chicken thighs
- 3/4 pound dried linguine
- 1/4 cup peanut oil
- 1 cup finely chopped scallions
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- Pinch of sugar
- Salt and freshly ground pepper
- 1/4 cup finely chopped cilantro leaves
- 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.
- Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.
- 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.
Crisp Chardonnay from California's Central Coast.