Parboiled noodles with simmered chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Or | |
| 4 | Dried black mushrooms | |
| ½ | pounds | Noodles |
| 1 | Chicken breast | |
| ½ | cup | Bamboo shoots |
| 1 | cup | Stock |
| 1 | Or | |
| 2 | Scallions | |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| 3 | drops | Sesame oil; more or less |
Directions
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
3. Bone and skin chicken breast. Slice chicken thin; also bamboo shoots and soaked mushrooms.
4. Place chicken and vegetables in a pan; add stock and bring to a boil.
Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch sections; transfer noodles to a serving dish.
5. Season chicken mixture with salt and pepper; then pour over noodles.
Sprinkle with sesame oil, garnish with scallions, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .