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Emeril's Bong Bong Chicken

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Emeril’s Bong Bong Chicken

1 recipe of No-Poach Chicken (recipe follows)
2/3 cup Szechwan Peanut Sauce (recipe follows)
1/4 pound bean threads (glass noodles)
3/4 pound firm cucumber
4 tablespoons fresh coriander leaves [cilantro],
coarsely chopped

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 the cucumbers 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. Yield: 4 to 6 servings
 

 No-Poach Chicken

1 large fryer, about 3 pounds, rinsed and innards removed
1-inch piece of fresh ginger
1 cup chopped green onions, (cut in 1-inch pieces)
1 teaspoon Szechwan brown peppercorns

Season the chicken with salt and pepper. Place the chicken in a pot and
cover with water. Add the remaining ingredients. Bring the liquid to a boil
and cover. Turn off the heat and let sit, covered for 2 hours. Strain and remove the meat, discard the bones. Yield: about 1 1/2 pounds
 

 Peanut Sauce

10 large garlic cloves, peeled
2/3 bunch of fresh coriander [cilantro]
leaves and upper stems
1/2 cup unseasoned peanut butter
1/2 cup plus 1 tablespoon thin soy sauce
1/4 cup sesame oil
5 tablespoons sugar
Dash of Chinese rice wine vinegar
1 tablespoon hot chili oil

In a food processor, combine all ingredients together. Process until
smooth. Place in a saucepan and bring up to a simmer. Remove from
the heat and set aside.