Recipe at a Glance:
The recipe results in extremely crisped noodles as available in any Chinese Restaurant but without the added fat as it is baked. Each serving includes: Calories 358, 43 gm Carbohydrates, 33 gm Protein, 6 gm Fat, 1 gm Saturated Fat, 100 mg Cholesterol, 5 gm Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.
Preparation Time: 15 Min
Baking Time:15 Min
Ingredients:
* 1 lb (500 gm) boneless chicken breast, cut in thin strips
* 1 tablespoon (15 ml) soy sauce
* 1/4 (1 ml) salt
* 1 tablespoon (15 ml) dry sherry
* 1/4 teaspoon (1 ml) white pepper
* 1 tablespoon (15 ml) cornstarch
* 1 lb (500 gm) Chinese-style steamed noodles or cooked thin egg noodles
* 1 1/2 cups (375 ml) Chicken Stock
* 1 tablespoon (15 ml) minced ginger
* 1/2 cup (125 ml) thinly sliced onions
* 3 large dried Chinese mushrooms, soaked and thinly sliced
* 2 cups (500 ml) Chinese flowering chives or green onions, cut in quarters
* 2 teaspoons (10 ml) sesame oil
* 3 cups (750 ml) bean sprouts, tightly packed
* Black pepper to taste
Method Of Preparation:
Mix Chicken and marinade the ingredients- soy sauce, salt, dry sherry, white pepper and cornstarch. Keep them aside. Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. Spread the dried noodles on a cookie sheet lined with Aluminum Foil.
Broil the noodles for 5 Minutes and ensure that they crisp but not burn. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Remove it from heat, season it with Pepper. Add the Chicken mixture and serve. It serves well for 4.
The recipe results in extremely crisped noodles as available in any Chinese Restaurant but without the added fat as it is baked. Each serving includes: Calories 358, 43 gm Carbohydrates, 33 gm Protein, 6 gm Fat, 1 gm Saturated Fat, 100 mg Cholesterol, 5 gm Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.
Preparation Time: 15 Min
Baking Time:15 Min
Ingredients:
* 1 lb (500 gm) boneless chicken breast, cut in thin strips
* 1 tablespoon (15 ml) soy sauce
* 1/4 (1 ml) salt
* 1 tablespoon (15 ml) dry sherry
* 1/4 teaspoon (1 ml) white pepper
* 1 tablespoon (15 ml) cornstarch
* 1 lb (500 gm) Chinese-style steamed noodles or cooked thin egg noodles
* 1 1/2 cups (375 ml) Chicken Stock
* 1 tablespoon (15 ml) minced ginger
* 1/2 cup (125 ml) thinly sliced onions
* 3 large dried Chinese mushrooms, soaked and thinly sliced
* 2 cups (500 ml) Chinese flowering chives or green onions, cut in quarters
* 2 teaspoons (10 ml) sesame oil
* 3 cups (750 ml) bean sprouts, tightly packed
* Black pepper to taste
Method Of Preparation:
Mix Chicken and marinade the ingredients- soy sauce, salt, dry sherry, white pepper and cornstarch. Keep them aside. Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. Spread the dried noodles on a cookie sheet lined with Aluminum Foil.
Broil the noodles for 5 Minutes and ensure that they crisp but not burn. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Remove it from heat, season it with Pepper. Add the Chicken mixture and serve. It serves well for 4.
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