Basic noodles chicken topping #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White meat chicken |
| 1 | cup | Fresh mushrooms |
| ½ | cup | Water chestnuts |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
1. Slice chicken, fresh mushrooms and water chetnuts.
2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes).
3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to soften (about 1 minute more).
4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS:
1. For the water chestnuts, substitute bamboo shoots.
2. After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce.
3. In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, ¼ teaspoon salt, ¼ teaspoon sugar and a dash of pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .