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1
Make the Chinese sesame paste.
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2
Dry roast the sesame seeds till fragrant.
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3
Finely grind the seeds with a mortar and pestle for 10 minutes.
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4
Heat the vegetable oil and sesame oil till it starts to smoke a little.
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5
Next add in the ground sesame seeds and mix until they form a smooth paste.
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6
Once it cools, the Chinese sesame paste is ready.
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7
Boil a large amount of water in a pot.
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8
Add in the chicken, green parts of the leek, and the ginger.
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9
Cook on low heat.
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10
Adjust the heat so that little bubbles start to rise and cook for 20 minutes.
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11
Soft-boil the eggs so that the yolks have just solidified.
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12
If you boil them for 8 minutes, you'll have perfectly soft-boiled eggs.
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13
Take the salted jellyfish and wash in water.
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14
Then let it soak for 30 minutes in the water till it's no longer salty.
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15
Finely chop the leek and then bring together all the ingredients for the sauce.
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16
Mix well to dissolve the ingredients.
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17
Cover the cucumber with a generous amount of salt and then roll it on a cutting board to salt it.
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18
Then cut it into 2 mm wide strips.
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19
It'll look pretty if all of the pieces have the same width and length.
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20
Cut the tomato into thin wedges.
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21
After 20 minutes, take out the chicken.
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22
Pierce it with a skewer.
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23
If clear juice comes out of the meat, it's done.
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24
Next, put it in ice water to chill well.
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25
After it's chilled completely, be sure to dry the meat properly.
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26
Cut off the meat from the bone and then cut it into 4~5 mm wide strips.
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27
When cutting, don't move the knife, but rather, chop it off.
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28
Boil the noodles in a generous amount of water for a little bit longer than instructed by the packet.
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29
Wash them with cold water to wash off the sliminess and then chill them well.
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30
Wring the noodles once you have drained it well.
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31
Pour the vinegar and oil on the noodles and gently mix together.
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32
Put the noodles on a plate and then top with the tomatoes, cucumbers, jellyfish, and chicken.
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33
Generously coat with the sauce and place the eggs on the side.
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34
It's ready!
