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Bong Bong Chicken
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Recipe No−Poach Chicken
/3 Cup Szechwan Peanut Sauce
/4 Pound Glass noodles
Sesame oil; to taste
Salt; to taste
Freshly−ground black pepper; to taste
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/4 Pound Firm cucumbers
Tablespoon Coarsely−chopped fresh coriander leaves
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.
Bong Bong Chicken
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