Stir-fried chicken w/rice-flour noodles
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried black mushrooms | |
| ¼ | cup | Almond meats |
| 1 | Chicken breast | |
| 2 | tablespoons | Smoked ham |
| ½ | Clove garlic | |
| 2 | slices | Fresh ginger root |
| Oil for deep-frying | ||
| 1 | cup | Rice-flour noodles |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Stock |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
Directions
1. Soak dried mushrooms. Blanch almond meats.
2. Skin and bone chicken. Then dice chicken, soaked mushrooms and smoked ham. Crush garlic and ginger root.
3. Heat oil. Deep-fry almonds until lightly browned (see "How-to Section").
Drain on paper toweling.
4. Deep-fry rice-flour noodles until crisp and white (see "How-to Section"). Drain on paper toweling. Then transfer to a serving dish.
5. Heat remaining oil. Add garlic and ginger root; stir-fry to brown lightly. Add chicken and stir-fry until it begins to brown (2 to 3 minutes).
6. Add mushrooms and ham, stir-frying a few times. Sprinkle with sherry, stock, salt and sugar; then cook, stirring, about 1 minute more. Pour mixture over deep-fried noodles. Serve at once, garnished with almonds.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .