Side Dish Serving Suggestions: Chinese Cucumber Salad (make ahead) and/or cantaloupe
Recipe from Joy of Cooking, 1997 edition
Recipe from Joy of Cooking, 1997 edition
- 3 t. cornstarch
- 1 1/2 t. salt
- 3 t. oil (peanut or sesame preferred)
- 1 to 1 1/2 pounds boneless, skinless chicken, sliced thin (easier to do if you freeze the meat for 30 minutes)
- 2-3 cups chopped quick cooking vegetables: bok choy, cabbage, bell pepper, green onion, mushrooms, garlic (definitely have a clove of garlic in there!), shredded carrots, parboiled broccoli, parboiled carrots, etc.
- 1/4 c. or so bean sprouts, if desired
- 1/4-1/2 cup chicken stock
- 2-4 T. oyster sauce
- 1-2 T. soy sauce
- 1-3 t. sugar
- 8 oz. dried spaghetti, vermicelli, angel hair, Chinese egg noodles, fettucine, etc.
- 1/3 c. plus 3 T. peanut oil
- pepper
- Toss the chicken with the cornstarch, salt, and first quantity of oil. Let sit for 10-20 minutes. (It won't be very saucy, but this step really does help tenderize and flavor the chicken)
- Depending on how much chicken and vegetables you use, use the smaller or larger range of sauce ingredients (chicken stock, oyster sauce, soy sauce, sugar). Whisk together in a small bowl. Have quick-cooking veggies in a small bowl. Save the bean sprouts for later.
- While chicken is sitting, cook the noodles in a big pot of boiling water. Drain and return to pot, leaving the colander in the sink. Toss noodles with a teaspoon of oil to keep them from sticking to each other.
- Get ready!
- Heat a wok or large skillet over high heat. When hot, pour in the one third cup of peanut oil. Swirl around the wok/skillet until hot but not smoking. Add chicken, quickly stirring and flipping in the oil to separate slices and cook lightly. Drain in the colander. (This will take just a couple of minutes if your slices are nice and thin. Don't worry about them being a touch pink--they'll cook a bit more as they sit and as they are tossed with the rest of the ingredients later.)
- Reheat the wok over high heat. When hot, add the 3 tablespoons oil. Swirl around until hot but not smoking. Add the vegetables (except bean sprouts). Stir and toss vigorously until veggies are coated with oil, about 45 seconds.
- Pour the sauce mixture down the side of the skillet. Stir and cover, allowing vegetables to steam in the sauce for 1 minute.
- Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds.
- Add the bean sprouts and stir for about 30 seconds.
- Pour into a serving dish. Sprinkle with freshly ground pepper if desired.
- Serve immediately
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