Parboiled Noodles With Simmered Chicken Breast Recipes

PARBOILED NOODLES I

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES WITH SIMMERED CHICKEN BREAST

Steps:

• 1. Soak dried mushrooms. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 3. Bone and skin chicken breast. Slice chicken thin also bamboo shoots and soaked mushrooms. 4. Place chicken and vegetables in a pan add stock and bring to a boil. Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch sections transfer noodles to a serving dish. 5. Season chicken mixture with salt and pepper then pour over noodles. Sprinkle with sesame oil, garnish with scallions, and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

MELT IN YOUR MOUTH SIMMERED CHICKEN

Steps:

• 1 package broad egg noodles cooked per instructions on package drained and mixed with 1 tbsp butter.
• Heat the oil in a non-stick pan and add the chicken.
• Cook for several minutes each side.
• Reduce heat to lowest setting.
• Add the tomatoes, green pepper, mushrooms, ham, wine, salt and pepper.
• Cover and simmer slowly for 3/4 hour until very tender.
• Remove chicken and stir in tomato paste, increase heat and boil sauce while stirring for 1 minute.
• Put chicken on top of hot broad egg noodles, spoon sauce over, garnish with parsley and pimiento.

CHICKEN & NOODLES

Steps:

• Wash your hands before beginning. Rinse the chicken breasts under cool water and place in a dutch oven or 5 quart stock pot. Wash your hands again. Add the chicken broth and all the seasonings.
• Stir the seasonings lightly into the broth and bring to a boil. Reduce heat to a simmer and cook about 45 minutes or until chicken starts to separate a bit.
• Remove the chicken breasts to a plate and keep warm. Turn up the heat to HIGH. Pour 16 ounces of noodles into the now boiling broth, cook until done and ready to serve.

SIMMERED SIRLOIN WITH NOODLES

Steps:

• In a large nonstick skillet, cook beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
• Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.