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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: ** *(or soaked black mushrooms) **(or spring roll skin)
1. Heat oil until very hot. Deep fry the rice noodles until puffed
and golden (only 2 or 3 seconds for each side). Put on a platter.
Crush them with a fork or chopsticks.
2. Cut the chicken into 1/4 inch cubes. Marinate with salt,
cornstarch and water at least 20 minutes. Then fry with 1 cup of hot
oil only 30 seconds and drain.
3. Make a thin pancake with the beaten eggs, cut into 1/4 inch cubes.
4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the
bamboo shoot, the green beans, and the ham. After 1 minute add fried
chicken, egg cubes, and seasoning sauce. Stir fry over high heat
until mixture thickens. Then, add the white leeks. Turn off the heat
right away. Put on platter over fried rice noodles.
5. Serve with Mandarin Dan Bing or spring roll skin which will be
used to wrap around the meat and noodle mixture.
NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found
on page 231 of Volume I of Pei Mei's Chinese Cook Book.
Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by
Chiu-Yu Printing Co, Ltd (1974)
| Ingredients:
1/2 Pound(s) boned chicken breast
1/2 Cup(s) diced mushrooms *
1/2 Cup(s) diced ham
1 Cup(s) diced bamboos shoot
1 Cup(s) diced white leeks (optional)
1/2 Cup(s) green beans (cooked)
2 eggs
3 Ounce(s) rice noodles
1 Cup(s) oil
20 mandarin dan bing **
-1
1/16 Cup(s) cornstarch
1/16 Cup(s) cold water
1 1/2 Tablespoon(s) soy sauce (light)
1 Teaspoon(s) sesame oil
2 Tablespoon(s) soup stock |
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