If you find yourself not knowing what to do with the dry and tasteless chicken breast at the bottom of your chicken soup, fear not and continue reading, please!
Ji si la pi and liang mian were two dishes my mom would often make with scraps of leftover rotisserie chicken, or the leftover chicken meat in soups (for some reason, we always drank a lot more soup than we ate the meat at the bottom). These are two of my favorite dishes from childhood- either because they involved noodles (<3 carbs), or because of the sesame paste+garlic+rice vinegar winning combination?* Whatever the case, they share a common thread; They are the best types of dishes to make when it is really hot outside, because they are in the liang ban 涼拌 (literally means cool mix) category, meaning that they are eaten at room temperature / cool, and have garlic and vinegar, two components of almost every liang ban dish (okay, no vinegar in liang ban dou fu..but still!) What makes ji si la pi special is the liang fen (mung bean sheets). Ever had ‘glass noodles’ or ‘mung bean vermicelli’? Or, even the noodle part of chap chae ? Think of the chewy, QQ texture of those noodles, but in sheet form, then slathered in seasoned sesame paste and mixed with a bunch of yummy stuff. Chewy noodles, crunchy cucumbers, firm pieces of chicken, nutty sesame paste, pungent garlic, and fiery mustardy taste (for the brave). Lots of win in one bite.