Stir-fried chicken w/rice-flour noodles

6 Servings

Ingredients

Quantity Ingredient
2 Dried black mushrooms
¼ cup Almond meats
1 Chicken breast
2 tablespoons Smoked ham
½ Clove garlic
2 slices Fresh ginger root
Oil for deep-frying
1 cup Rice-flour noodles
2 tablespoons Oil
2 tablespoons Sherry
2 tablespoons Stock
½ teaspoon Salt
½ teaspoon Sugar

Directions

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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