Chilled Ramen with Chicken and Banbanji Sauce

Name: Chilled Ramen with Chicken and Banbanji Sauce
Yield: serves 4
Ingredients: 1 boneless chicken breast with skin, cleaned and trimmed; 1 boneless chicken thigh with skin, cleaned and trimmed; Pinch each of kosher salt and pepper; 2 tablespoons vegetable oil; 1/4 cup sake; 1/4 cup tahini (sesame paste); 2 tablespoons Japanese soy sauce; 2 teaspoons tobanjan (Chinese chili paste); 4 teaspoons sugar; 1 tablespoon rice vinegar; 4 teaspoons sesame oil; 2 teaspoons minced ginger; 1 tablespoon sake; Dash of hot chili oil; 1 scallion, both white and green parts, minced; 1/4 cup thinly sliced scallion, both white and green parts; 4 (7-ounce) pieces frozen ramen noodles; 1 cup thinly sliced cucumber sticks (2 inches long by 1/4 inch wide); 3/4 cup Chukka-Soba Dressing (page 15), chilled

December 9, 2011

Banbanji is a Chinese-inspired spicy sesame sauce that pairs wonderfully with chilled ramen noodles, a perfect summertime dish. Instead of grilling the chicken in this recipe, which is typical for cold dishes, you sear the skin side, then steam in sake. This results in crispy skin but incredibly moist chicken with a hint of sake flavor. With this technique, the chicken will always remain juicy and tender, even after you cool it. You can store the banbanji sauce in your refrigerator or freezer and use it over and over.

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