June 30, 2015


Chicken breasts - 1 kg
Chinese mushrooms dried - 6 pieces
Ginger - 1 tbsp (finely shredded)
Spring onions - 4 (diagonally sliced)
Black pepper ground -3/4 tsp
Fish sauce - 2 tbs
Soy sauce light - 1 tbs
Garlic finely chopped - 1 tsp
Salt - 1 tsp
Sesame oil - 2 tsp
Cellophane noodles - 2 cups (soaked and drained)
Coriander fresh (chopped) - 4 tbs

fresh chopped coriander 

  • Pour hot water over cellophane noodles in a bowl, let stand for 15 minutes, then drain.Pour hot water over Chinese mushrooms and soak for 30 minutes. 
  • Squeeze out excess water, cut off and discard mushroom stems and cut the caps into thick slices.
  • Chop chicken breasts into bite size pieces, place in a bowl and add mushrooms, ginger, spring onions, black pepper, fish sauce, soy, garlic, salt and sesame oil and mix well. 
  • Chop the cellophane noodles into bite size lengths and place in a heatproof dish. Sprinkle half the coriander over the noodles then spread the chicken mixture.
  • Place dish on a rack over boiling water in a wok, cover and steam for 35 minutes,adding more boiling water as necessary.Garnish with remaining coriander and serve hot.

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