Wednesday, May 18, 2016

Wok Wednesdays | Chicken Chow Fun

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young


 

I had way better success with this recipe than I did when I made the Beef Chow Fun, where I had unfavorable results with the noodles. It certainly helps to have the right stuff. :)

 Mise en place.

Bowl 1: Salt
Bowl 2: Fresh rice noodles
Bowl 3: Ginger, garlic
Bowl 4: Chicken, garlic, ginger, dry sherry, oyster sauce, soy sauce, cornstarch, pepper
Bowl 5: Dry sherry
Bowl 6: Bok choy, shiitake mushrooms
Bowl 7: Chicken broth, sesame oil, oyster sauce, soy sauce, cornstarch

The recipe calls for a one pound sheet of rice noodles to be cut into half-inch-wide strips.  I was fortunate enough to find them pre-cut.

The noodles are stir-fried in salted oil - salt that is added to the oil in the wok - this disperses the salt more evenly than if you sprinkled it over the noodles, says Raymond Leong who taught Grace this recipe; as well as requiring less salt by doing it this way, according to Joyce Jue, a Southeast Asian chef.

The noodles are cooked just until they achieve a crusty layer, then they are removed from the wok and set aside while the rest of the ingredients are stir-fried.


The noodles can be plated and topped with the vegetable mixture as Mr Leong does, or as I did - adding the noodles back to the wok and mixing all together; this way all the noodles are sure to get coated with some of the sauce.



This recipe can be found on page 277 of Stir-Frying to the Sky's Edge, by Grace Young.


 

We as a group have agreed not to post the recipes on our blogs. 


 

3 comments:

  1. Great post and such a gorgeous photo! I like the idea of cooking the noodles first and then removing them. I'm thinking the sauces kind of deglaze the wok if there's any sticky noodles sticking to it. Love you plate btw =)

    ReplyDelete
  2. Such a gorgeous dish! Perfect dinner!

    ReplyDelete

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