How to Prepare / Make / Cook - ?Chinese garlic chicken recipe
Chinese garlic chicken recipe :
1. Chicken Soup with Noodles
Noodles are most popular in the wheat-growing north of China, but all
Chinese enjoy a steaming bowl of noodles as a light meal or midnight snack.
In Asia, noodle shops or noodle vendors with their carts are everywhere.
½ pound Chinese dried noodles, thin spaghetti, or vermicelli
4 cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 4 cups
2 slices unpeeled gingerroot, 1 X 1/8 inch each
½ teaspoon salt, or to taste
1/8 teaspoon ground white pepper
1 pound skinless boneless chicken breast, shredded (page 44)
½ teaspoon cornstarch
1 teaspoon dry sherry
4 cups spinach, watercress, or napa cabbage, washed and cut into 2 inch
pieces
Sesame seed oil, for garnish
1. Bring 3 quarts of water to a boil in a large pot. Add the noodles
and cook until a little more tender than al dente but not mushy. Stir
occasionally to keep the noodles from sticking together. When done, drain,
rinse thoroughly with cold water, and drain well. Set aside.
2. While the noodles are cooking, mix the chicken broth, gingerroot, salt,
and pepper together in a saucepan and heat to boiling.
3. Mix the chicken, cornstarch, and sherry together in a bowl. When the
broth is boiling, add the chicken mixture, stirring constantly until the
chicken shreds are separated and white, about 1 minute. Stir in the greens
and cook just until they are wilted. If using napa cabbage, cook for about
2 minutes, or until the white parts are translucent.
4. When ready to serve, reheat the noodles by rinsing in hot water. Drain
well and divide among 4 individual bowls. Spoon the hot soup over the
noodles and top with pieces of chicken and vegetable. (Or put the noodles
in the soup until they are hot, spoon them into the bowls with chicken
and vegetables, and pour on the hot broth). Drizzle ½ teaspoon
sesame seed oil into each bowl. Serve hot.
|
