Sunday, February 15, 2009

香菇鸡丝面

Slurp! :P is not an 'instant' dish as time is needed to prepare the mushroom in advance. Few days back, I've steamed the mushroom and chilled them in air-tight container. The mushroom is plump & juicy and tasted sweet after steaming with wine & scallops. To prepare this noodle dish, I just reheat some mushroom by steaming with the chicken.

I do not like the alkaline taste of normal yellow noodle so I used dried version instant noodle also known as '手工拉面'. Nowadays there are many brands of instant chinese noodle which can be found easily at supermarket.


Stewed Fragrant Mushroom
Ingredient
  • 8 dried scallops (soak overnight in wine)
  • 180gm dried mushrooms (soak in some water overnight)
Method : Remove hard stem of mushroom, place scallops with wine, mushroom in a bowl, add 1 tbsp sesame oil, enough wine (Wincarnis) to submerge everything, steam for 2.5 hrs. Cool completely and store in fridge till use.


香菇鸡丝面

Ingredient
* 300gm chicken breast
* 1 tbsp sesame oil
* 1 tbsp soya sauce
* 1 tbsp wine


Method : Marinate chicken breast with sesame oil, soya sauce & wine for at least 30mins, steam high for 30 mins. Set aside gravy. Shred chicken breast finely.

Sauce for Noodle : 1 tbsp hoisin sauce, 1 tbsp oyster sauce, 1/4 tsp pepper, 1 tbsp black vinegar, 1 tsp sesame oil, gravy from steam chicken. Mix evenly.

Assemble : Cook noodle according to package. Drain noodle and mix with sauce, serve with shredded chicken, sliced mushroom & cai xin. Serve!

1 comment:

lilyng said...

to rid the alkali taste we all hate in egg noodles, eat with vingared green chillies or a squeeze of lime, the acid will neutral the alkali.

hope this help for you

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