Bong Bong Chicken Recipe - Cooking Index
Bong Bong Chicken Recipe - Cooking Index
| 1 | No-Poach Chicken - see * Note | |
| 2/3 cup | 157ml | Szechwan Peanut Sauce - see * Note |
| 1/4 lb | 113g / 4oz | Glass noodles |
| Sesame oil - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 lb | 340g / 11oz | Firm cucumbers |
| 4 tablespoons | 60ml | Coarsely-chopped fresh coriander leaves |
* Note: See the "No-Poach Chicken" and "Spicy Peanut Sauce" recipes which are included in this collection.
Toss the chicken in the peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate.
Soak the noodles in water until soft and silky. Drain and toss in sesame oil. Season with salt and pepper.
Peel cucumber and cut in half. Using a spoon, remove the seeds. Cut the cucumbers into match stick strips, about 2-inches long. Toss the cucumbers with sesame oil. Season with salt and pepper.
To serve, mound the pasta in the center of each plate. Arrange the cucumbers around the pasta. Spoon the chicken mixture over the pasta. Garnish with fresh coriander leaves.
This recipe yields 4 to 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.