“Innovators” Cook-Along
Originally broadcast live on luckyrice.com June 18, 2020
In the final Cook-Along, Danielle learns how to make a delightful cold summer noodle from Chef George Chen of San Francisco’s China Live. Chef Lucas Sin of Junzi Kitchen also takes Danielle on a pantry tour of his kitchen.
Danielle, William, and Chef Lucas sharing a noodle meal at Junzi Kitchen
Danielle chatting with China Live’s Chef George Chen
Ingredients and Recipes for this Cook-Along:
Chef George Chen’s Summer Cold Noodles with Poached Chicken
Ingredients:
Summer Cold Noodles:
Breast of Chicken
Noodles - 8 Oz portion (any kind of noodle is fine)
1 small cucumber
1 small carrot
1 egg (for omlette)
1 scallion stalk
2 Sprigs of Cilantro
1 cup bean sprouts
2 Tablespoon Bonito Flakes (optional)
1 teaspoon Toasted Sesame Seeds
chicken stock (optional)
Sauce:
2 Tablespoon Light Soy Sauce
1 Tablespoon Mirin or light sherry
1 Tablespoon Sesame Oil
1 Teaspoon Hot Chinese Mustard
1 Tablespoon Sesame Paste or Peanut Butter
1 Tablespoon Light Miso (optional)
1/2 Lemon Wedge
I Tablespoon Sugar
1 pinch white pepper
Directions:
Cook Noodles to Al-dente texture in some light splash of oil (sesame oil) and water....drain off and chill.
Poach Chicken in chicken stock (preferable not necessary) until tender and julienne into strips.
Cut all the vegetables into the same size julienne pieces
Mix ingredients well in bowl and reserve.
Mix noodles with 2/3 reserve sauce and place in shallow bowl
Place the rest of the ingredients and arrange in circular fashion.
Drizzle rest of the sauce gently and evenly over the ingredients
Garnish with Cilantro and Bonita Flakes.
Recipe courtesy of Chef George Chen of China Live