| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Dried black mushrooms |
| 1/4 |
c |
Almond meats |
| 1 |
|
Chicken breast |
| 2 |
tb |
Smoked ham |
| 1/2 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
|
|
Oil for deep-frying |
| 1 |
c |
Rice-flour noodles |
| 2 |
tb |
Oil |
| 2 |
tb |
Sherry |
| 2 |
tb |
Stock |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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