Most of the fun cooking these things is coming up with a sauce. I had lots of fun today. Started with a cup of chicken stock, poured in some sesame oil, about a tablespoon. I have some tamarind paste that has been skulking in the refrigerator door for months. I scooped about two tablespoons into the mix. Added half a tablespoon of ginger root paste. A few dried red peppers. Hmm…need some corn starch, two tablespoons ought to do it. A splash of dark soy sauce, maybe a tablespoon. Two tablespoons of hoisin sauce. Maybe some Splenda for sweetness? Yup…maybe two tablespoons. Ah, some dry sherry, another glug added. OK, simmer for a bit, set aside. It’ll be the last thing to go into the pan. I’ll let the pictures do the rest.
Spent most of the day thinking about this dish. Didn’t think hard enough, as we’ll see. The dish was going to be relentlessly green/brown and I needed something to relieve that. Trouble was I really didn’t have much to hand that would work. It wasn’t until too late I remembered that dried red chilies would be perfect. You’ll see where I remember them in the slide show. And then only when I tasted a bit of the chicken and thought “needs more heat”. Face palm.
Trying the wide rice noodles this time. I’m happy with the dish, even Mrs J couldn’t complain that it was too hot. Sniff. Needed some red peppers in there ya ask me. Anyway, the rice noodles need to be boiled before they go in with everything else, I gave them 7 minutes and then drained them. Since I used them right away I didn’t bother to rinse them in cold water.
I marinaded the chicken in some soy sauce and ginger paste and soaked the dried mushrooms in water for a good while before I started this. Get the pan hot before you add the oil. When the oil is hot toss in some minced garlic and ginger and then the chicken and the drained mushrooms. Let them cook a few minutes, the chicken should be getting browned though it need not cook all the way through, it’ll get more time in the pan to finish.
Add the veggies and give them a few minutes to cook, cover the pan if you need to. I also ladled in a few ounces of broth to help cook the broccoli.
Now add the sauce. This is a combination of sauces: Hoisin, soy, and oyster sauces along with some mirin and Chinese cooking wine. I also added some more chicken stock for the volume. It needed thickening so after the sauce came to a boil I stirred in some corn starch in a bit of stock. Stir it all about as the sauce thickens.
I started the water for these noodles in a large pot before I ever warmed the pan the dinner cooked in. I fired that pan when the water came to a boil and waited to put the dry noodles in until it seemed the rest was well on the way. Drain and dump in the noodles when they are done, get them coated with the sauce. No real need to try to combine the noodles and the other stuff, just swish them around in the center. Grab a bunch of the coated noodles with some tongs and plate them, use a spoon to cover them with chicken and the veggies.