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1.
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To steam chicken: Fill a 14-inch wok or possibly large Dutch oven part way with boiling water.
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Place chicken, green onions, and ginger in a heat-resistant bowl; set bowl on steaming rack, tray, or possibly trivet set in wok or possibly Dutch oven with at least 1 inch clearance between bowl and water and sides of pan.
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Cover and steam over medium-high heat 30 min (check water level frequently and replenish with boiling water when necessary).
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Let cold.
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Remove chicken, reserving juices for Toasted Sesame Paste Dressing.
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Tear meat into matchstick shreds, discarding skin and bones.
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In a medium bowl, toss chicken with sesame oil; chill.
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2.
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In a large saucepan over high heat, bring the water to a boil.
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Add in bean thread noodles, reduce heat to medium, and simmer till noodles are plump
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(5 min).
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Pour into a colander, rinse with cool water, and drain.
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Cut into 2- inch lengths, place in a medium bowl, cover with cool water, and chill till chilled (about 1 hour).
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Drain well.
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3.
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On a serving platter, arrange liquid removed bean thread noodles.
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Layer with cucumber, then reserved chicken.
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Top with Toasted Sesame Paste Dressing and garnish with sesame seed.
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Serve chilled.
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Serves 8 as a first course salador 4 as a main course.
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Toasted Sesame Paste Dressing: Place sesame paste in a heat-resistant bowl; place ginger and garlic on top.
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In a small saucepan over high heat, heat peanut oil till almost smoking; pour over paste and stir thoroughly.
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Add in soy sauce, vinegar, sugar, sesame oil, and warm chile oil; mix well.
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Add in chicken juices till mix is consistency of thin cream.
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Chill.
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Before serving, check consistency of dressing.
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If too thick, add in more chicken juices to thin.
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Adjust seasoning if necessary.
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Makes about1 c..
