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Ingredients
- Chicken Mixture:
- 1 cup wheat starch
- Pinch salt
- 3/4 cup boiling water
- 2 teaspoons oil
- 1 chicken thigh fillet, sliced
- 1/2 teaspoon chopped fresh ginger
- 1/2 teaspoon Chinese or other white wine
- 1 teaspoon cornstarch
- Oil for frying
- 1 Chinese mushroom, soaked in warm water for 20 minutes
- 1 green onion, chopped
- 1 clove garlic
- 1 green pepper, seeded and sliced
- 1 red pepper, seeded and sliced
- 1/4 lb. bean sprouts
- Seasoning:
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
Preparation
Step 1
Sift wheat starch and salt into a mixing bowl. Pour in boiling water and stir. Cover for 5 minutes then remove cover and knead to form a smooth dough.
Roll out into a long sausage=shaped roll and cut into 24 equal portions. Knead each portion into the shape of a thin chopstick and cut again into 2" portions. Pinch ends to make the noodles pointed. Put silver pin noodles on a greased plate to steam for 5 minutes. When cooked, coat with oil to prevent them from sticking together.
Marinate chicken for 20 minutes with ginger, Chinese white wine and cornstarch. Shallow-fry in hot oil 5 minutes and set aside. Steam mushrooms, chop and set aside. Combine chicken and vegetables serve over noodles.