STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES
The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours.
Provided by Adam Liaw
Categories Main-course
Time 30m
Yield SERVES 2-4
Number Of Ingredients 16
Steps:
- Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes. Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired. Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots. Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.
ORIENTAL CHICKEN STIR FRY
A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
- In a wok or large frying pan, heat oil over medium-high heat.
- Add chicken and stir-fry 2 minutes until meat turns white.
- Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
- Stir sauce and add to wok; stir over heat until sauce thickens.
- Serve over rice.
- **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
ORIENTAL HOKKEIN NOODLE SHERRY CHICKEN STIR FRY
Last night, a friend of mine introduced me to a little noodle bar called Perth Noodle Wok. I sampled one of their stir fries, and was impressed by its flavour, but was convinced that I could do a better job. Here's what I came up with.
Provided by RalMiska
Categories One Dish Meal
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Using a sharp knife, trim the fat from the chicken, and slice it into strips.
- In a small bowl, combine the soy sauce and sherry.
- Add the chicken, and mix well.
- Allow to marinate for at least an hour.
- Add the egg to the chicken, and mix thoroughly.
- Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
- Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
- Tip out the liquid from the bowl that you were using to marinate the chicken.
- In that bowl, add the boiling water, chicken stock powder, and sugar.
- Stir until the sugar has dissolved, then add the remaining sauce ingredients.
- Set sauce aside for now.
- Set oven to 50ºC (Keep warm temperature).
- Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
- Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
- Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
- Clean the wok, and add 1 tbsp of fresh oil.
- Add the ginger and garlic to the oil, while it is heating.
- Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
- Stir fry for 1 - 2 minutes, then add the chicken.
- Reduce heat, and stir through for a further minute.
- Serve, and enjoy.
Nutrition Facts : Calories 1259.7, Fat 48.8, SaturatedFat 10.4, Cholesterol 303, Sodium 4224.1, Carbohydrate 142.1, Fiber 8.6, Sugar 25.8, Protein 53.6
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