cateory: specialty
Bong Bong Chicken
Reviews: 198
Ingredients:
- 1 Recipe No Poach Chicken
- 2/3 Cup Szechwan Peanut Sauce
- 1/4 Pound Glass noodles
- Sesame oil; to taste
- Salt; to taste
- Freshly ground black pepper; to taste
- 3/4 Pound Firm cucumbers
- 4 Tablespoon Coarsely chopped fresh coriander leaves
How to make
Bong Bong Chicken
Bong Bong Chicken
- See the \"No−Poach Chicken\" and \"Spicy Peanut Sauce\" recipes which you can find it in this website.
- 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.
Comments for
Bong Bong Chicken
Bong Bong Chicken
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