Description
I've had this recipe for so long that i was too young to make a note about its origins. I know two things about it, however; it came from a magazine (like women's day — i didn't mind cutting the recipe out and taping it to a recipe card along along with the photo!) and it fed my early passion for cooking! Serve with lemon and lime wedges.
Ingredients
- Dark Sesame Oil
- Roasting Chickens
- Salt
- Turmeric
- Ground Ginger
- Lemon Pepper
- Ground Cardamom
- Onions
- Garlic Cloves
- Chicken Broth
- Cream Of Coconut
- Cellophane Noodles
- All-purpose Flour
- Water
- Bok Choy
- Flaked Coconut
- Salted Peanuts
- Lemon
- Lime
Instructions
- Heat oil over medium-high heat in large skillet
- In batches, brown chicken on all sides, about 10 minutes
- Remove to platter
- After saving 2 tablespoons drippings, discard the remaining
- In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds
- Add onion and garlic
- Cook, covered, about 10 minutes
- Stir in broth and cream of coconut
- Add chicken
- Simmer, covered, until tender, about 45 minutes
- In large saucepan, soak noodles in cold water to cover 15 minutes
- Plance pan over high heat
- Bring to almost boiling
- Drain
- Place noodles in center of platter
- Keep warm
- In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute
- Drain
- Arrange around noodles
- Keep warm
- Transfer chicken to another large platter and keep warm
- In cup, blend flour with the water
- Stir into broth
- Bring to boiling, stirring
- Boil 1 minute
- Pour over chicken
- Serve with noodles, bok choy, condiments, lemon and lime wedges