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1
[For the sesame sauce] Dissolve the Chinese chicken stock granules in boiling water.
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2
Add the zhi ma jiang (sesame paste) to the stock mixture while it is still hot and mix well.
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3
Add all the remaining seasonings and mix well.
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4
Adjust the amount of the sugar and vinegar to suit your taste.
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5
Adjust the consistency of the sauce with water.
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6
Chill in the fridge until required.
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7
[For the chilled Chinese-style noodles] Poach the chicken until just cooked thoroughly and still very moist and chill.
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8
The chicken is difficult to slice when warm, so chilled it completely, and then slice or shred.
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9
Bring the eggs to room temperature.
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10
Boil enough water to completely submerge the eggs.
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11
Boil the eggs for 7 minutes for very soft egg yolks, 8 minutes for soft egg yolks and 12 minutes for hard boiled eggs.
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12
Julienne the cucumber.
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13
Cut the tomato in half and then slice thinly.
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14
Slice the boiled eggs.
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15
Cook the Chinese-style noodles to your desired firmness.
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16
After cooking, rinse in cold water and drain.
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17
Transfer the noodles and vegetables onto serving dishes and pour over plenty of sesame sauce.
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18
[Related recipe] Chilled Chinese-style noodles with soy sauce-based sauce.
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19
[Related recipe] Chilled Thai-style noodles.
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20
[Related recipe] Chilled Capellini-style Chinese noodles.
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21
[Related recipe] Chilled Korean-style noodles.
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22
[Related recipe] Chilled Mexican-style noodles with salsa.
