STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES
The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours.
Provided by Adam Liaw
Categories Main-course
Time 30m
Yield SERVES 2-4
Number Of Ingredients 16
Steps:
- Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes. Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired. Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots. Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.
HOKKIEN NOODLE STIR FRY WITH CHICKEN
This easy chicken hokkien noodle stir fry dish is full of flavor from lots of fresh herbs and spices.
Provided by Nicole B.
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
- Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
- Drain the chicken into a colander, discarding the marinade it was in.
- Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken.
- Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water, bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
- Add the chicken back to the pan.
- Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
- Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
- Bring the sauce to a full boil, then take off the heat.
- Sprinkle with chopped mint leaves and serve immediately.
Nutrition Facts : Calories 566 kcal, Carbohydrate 56.3 g, Protein 42.6 g, Fat 17.8 g, SaturatedFat 4.8 g, Cholesterol 101 mg, Fiber 4.7 g, Sugar 8.5 g, Sodium 1841 mg, ServingSize 1 serving
NONYA HOKKIEN STIR-FRIED NOODLES
The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for Lunar New Year's Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.
Provided by Clarissa Wei
Categories noodles, main course
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
- Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
- Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
- Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
- Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
- To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.
ORIENTAL CHICKEN STIR FRY
A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
- In a wok or large frying pan, heat oil over medium-high heat.
- Add chicken and stir-fry 2 minutes until meat turns white.
- Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
- Stir sauce and add to wok; stir over heat until sauce thickens.
- Serve over rice.
- **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
ORIENTAL HOKKEIN NOODLE SHERRY CHICKEN STIR FRY
Last night, a friend of mine introduced me to a little noodle bar called Perth Noodle Wok. I sampled one of their stir fries, and was impressed by its flavour, but was convinced that I could do a better job. Here's what I came up with.
Provided by RalMiska
Categories One Dish Meal
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Using a sharp knife, trim the fat from the chicken, and slice it into strips.
- In a small bowl, combine the soy sauce and sherry.
- Add the chicken, and mix well.
- Allow to marinate for at least an hour.
- Add the egg to the chicken, and mix thoroughly.
- Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
- Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
- Tip out the liquid from the bowl that you were using to marinate the chicken.
- In that bowl, add the boiling water, chicken stock powder, and sugar.
- Stir until the sugar has dissolved, then add the remaining sauce ingredients.
- Set sauce aside for now.
- Set oven to 50ºC (Keep warm temperature).
- Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
- Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
- Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
- Clean the wok, and add 1 tbsp of fresh oil.
- Add the ginger and garlic to the oil, while it is heating.
- Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
- Stir fry for 1 - 2 minutes, then add the chicken.
- Reduce heat, and stir through for a further minute.
- Serve, and enjoy.
Nutrition Facts : Calories 1259.7, Fat 48.8, SaturatedFat 10.4, Cholesterol 303, Sodium 4224.1, Carbohydrate 142.1, Fiber 8.6, Sugar 25.8, Protein 53.6
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