Silver Pin Noodle Shredded Chicken Recipe

Ingredients

• 1 cup (250ml) wheat starch

• Pinch salt

• ¾ cup (185ml) boiling water

• 2 tsp (10ml) oil

Chicken Mixture

• 1 chicken thigh fillet, sliced

• ½ tsp (2.5ml) chopped fresh ginger

• ½ tsp (2.5ml) Chinese or other white wine

• 1 tsp (5ml) cornstarch

• Oil , for frying

• 1 Chinese mushroom, soaked in warm water for 20 minutes

• 1 green onion, chopped

• 1 clove garlic

• 1 green pepper, seeded and sliced

• 1 red pepper, seeded and sliced

• ¼ lb (110g) bean sprouts

Seasonings:

• 1 tsp (10ml) oyster sauce

• 1 tsp (5ml) sugar

• 2 tsp (10ml) soy sauce

• ¼ tsp (1ml) sesame oil

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 Method:   

1. Sift wheat starch and salt into a mixing bowl. Pour in boiling water and stir. Cover for 5 minutes then remove cover and knead to form a smooth dough.

2. Roll out into a long sausage-shaped roll and cut into the shape equal portions. Knead each portion into the shape of a thin chopstick and cut again into 2 inch portions.

3. Pinch ends to make the noodles pointed. Put silver pin noodles on a greased plate to steam for 5 minutes. When cooked, coat with oil to prevent them from sticking together.

4. Marinate chicken for 20 minutes with ginger, Chinese white wine and cornstarch Shallow-fry in hot oil 5 minutes and set aside. Steam mushrooms, chop and set aside.

5. Heat pan and add more oil. Saute briefly green onion, garlic, green and red peppers then bean sprouts. Add chicken meat, silver pin noodles and mushrooms. Saute together a few minutes, sprinkle with a little more wine, add seasonings and serve hot.