3 pound oven-ready chicken
½ inch piece fresh ginger root, peeled and sliced
1 tablespoon salt
2 cloves garlic, peeled and crushed
1 onion, peeled and sliced
2 tablespoons vegetable or peanut oil 12 ounces Chinese mung bean noodles or sai fun noodles (or egg noodles) 2 tablespoons soy sauce ½ bunch of green onions, trimmed and sliced in rings
Optional: Tomatoes, Mushrooms
In large saucepan, place chicken and enough water to cover. Add ginger root and salt. Cover and cook over moderate heat until chicken is tender, about 1 hour. Leave chicken to cool in the cooking liquid. When cold, remove the chicken. Bone and cut the meatinto ½ inch cubes, discarding the skin. Strain and reserve cooking liquid. In a separate large pan, fry the garlic and onion in oil for 2 minutes. Add the noodles and just enough of the reserved cooking liquid to cover. Add the soy sauce and the chicken. At this time you can add optional ingredients. Simmer for 5 minutes unitl noodles are cooked. Garnish with green onions and/or sliced boiled eggs.
Previous Next
This recipe has been provided by
