Side Pannel
Stir-Fried Chicken W/rice-Flour Noodles
Stir-Fried Chicken W/rice-Flour Noodles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 Dried black mushrooms
- 1/4 c Almond meats
- 1 Chicken breast
- 2 tb Smoked ham
- 1/2 Clove garlic
- 2 sl Fresh ginger root
- Oil for deep-frying
- 1 c Rice-flour noodles
- 2 tb Oil
- 2 tb Sherry
- 2 tb Stock
- 1/2 ts Salt
- 1/2 ts 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.
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.
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