Asian Recipes - Twice-Cooked Chicken and Noodles Recipe

Ingredients

• 4 chicken breasts

• 3 cups/750 ml chicken stock

• Vegetable oil (enough for shallow frying)

• 1 lb/500 g fresh egg noodles

• 8 cups/2 L boiling water

• 4 small leaves lettuce

• Coarsely chopped green onion, fresh coriander and freshly ground sliced red chilies for garnish

Spice Paste:

• 2 tsp/10 ml peppercorns

• 3 to 4 coriander roots

• 3 cloves garlic, minced

• 2 tsp/10 ml salt

For the chicken Seasoning:

• 2 tbsp/30 ml Chinese wine, or whiskey

• 2 tbsp/30 ml oyster sauce

• 2 tsp/10 ml sugar

For the stock Seasoning:

• 2 tbsp/30 ml light soy sauce

• 1 tbsp/15 ml dark soy sauce

• 1 tbsp/15 ml Worcestershire sauce

• Salt, sugar and white pepper to taste

For the noodles Seasoning:

• 2 tbsp/30 ml crisply fried garlic

• 2 tbsp/30 ml light soy sauce

Serves 4

---

Method:

1. Prepare all ingredients and have at hand. Using a mortar and pestle or small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste.

2. Combine the spice paste and the seasoning ingredients for the chicken and mix well. Marinate the chicken breasts in this mixture for least 1 hour.

3. Heat the chicken stock to a simmer in a medium-size pan over medium heat. Preheat a wok or pan suitable for shallow frying and add the oil. When the oil is hot. Fry the chicken until just golden brown, not cooked through. Remove the chicken and drain.

4. Add the seasonings for the stock to the simmering chicken stock, then add the chicken. Bring the stock to a boil. Lower heat to simmer. Gently cook the chicken until done, about 15 minutes.

5. In a large pan cook the egg n oodles in boiling water until just done (3-4 minutes from the time the water returns to a boil.) Drain and quickly rinse them well with cold, running water.

6. Drain well again and place in a bowl. Toss with the seasonings for the noodles and then divide among 4-6 serving bowls.

7. Remove the chicken from the stock and cut each breast into bite-size slices. Arrange the chicken pieces on top of the noodles and tuck in a lettuce leaf. Spoon 1/4 cup/50 ml of the stock over the chicken and noodles and garnish each bowl.