|
Title: Stir-Fried Chicken W/rice-Flour Noodles Categories: Poultry Yield: 6 Servings 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 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |