Method:Boiling

1. Formula

1. 1/4 pound vermicelli
2. 1 cup canned low-sodium chicken broth or homemade stock
3. 3 scallions including green tops, cut into 1/4-inch slices
4. 1/4 teaspoon salt
5. 1 1/3 pounds boneless skinless chicken breasts
6. 3 cups canned low-sodium chicken broth or homemade stock
7. 1 tablespoon chopped fresh ginger
8. 4 cloves garlic, chopped
9. 2 tablespoons tahini (sesame-seed paste)
10. 1 tablespoon Asian sesame oil
11. 2 teaspoons sugar
12. 2 1/2 tablespoons cooking oil
13. 1/8 teaspoon dried red-pepper flakes
14. 3 tablespoons soy sauce
15. 1/2 teaspoon fresh-ground black pepper
16. 2 cucumbers, halved lengthwise, peeled, and seeded

2. Nutrition Information

• Calories: 473 kcal
• Carbohydrates: 31 g
• Dietary Fiber: 3 g
• Fat: 21 g
• Protein: 39 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
2. In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.
3. In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.
4. To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.

4. Remark