Bong Bong Chicken
Szechwan-inspired cold chicken tossed in spicy peanut sauce, served over sesame glass noodles with cucumber matchsticks.
Ingredients
- 1 recipe poached chicken, shredded
- 2/3 cup Szechwan peanut sauce
- 0.3 lb glass noodles
- 0 to taste sesame oil
- 0 to taste salt and freshly ground black pepper
- 0.8 lb firm cucumbers
- 4 tbsp coarsely chopped fresh coriander leaves
Instructions
- 1
Toss the shredded chicken in the Szechwan peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate.
- 2
Soak the glass noodles in water until soft and silky. Drain and toss with sesame oil. Season with salt and pepper.
- 3
Peel the cucumbers and cut in half lengthwise. Using a spoon, remove the seeds. Cut the cucumbers into matchstick strips, about 2 inches long. Toss with sesame oil and season with salt and pepper.
- 4
To serve, mound the noodles in the center of each plate. Arrange the cucumbers around the noodles. Spoon the peanut chicken mixture over the noodles and garnish with fresh coriander.
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