Tuesday 2 April 2013

Braised Noodles in Chicken Essence by Vanessa Tay

Braised Noodles in Chicken Essence


100g chicken breast, sliced
1 tbsp corn oil
3 cloves garlic, sliced
8 Chinese mushrooms, soaked until soft, sliced thinly
100g carrots, sliced
100g celery, sliced
120ml chickn stock
2 tbsp light soy sauce
1 tbsp dark soy sauce
4 stalks xiao bai chye
200g egg noodles, blanched

Marinade for chicken (mix well):

1 tbsp osyter sauce
3 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tsp salt
1/2 tsp white pepper
1 tbsp corn starch
1 tsp sesame oil
2 bottles Chicken Essence


1. Marinade chicken and set aside for 20min.
2. Heat oil in wok over a medium fire. Stir fry garlic until fragrant, about 30 seconds. Add mushrooms, carrots and celery. Cook about 1 minute.
3. Add marinated chicken and cook for 2 minutes. Add stock and cook until gravy thickens. Season with light and dark soy sauce.
4. Stir in xiao bai chye and noodles. Cook for another minute.
5. Serve garnished with chilli and coriander leaves (optional).

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