Title: Shredded Breast of Chicken with White Wood Fungus
Categories: Chicken, Chinese, Mushrooms, Noodles
Yield: 8 Servings
2 x 500 g chicken fillets
1/4 ts Salt
1/4 c Water
175 g Miniature bok choy
200 g Snow peas, trimmed, blanched
200 g Fresh white wood fungus,
- trimmed and cut in bite-
- sized pieces
1/2 bn Shallots, trimmed, julienned
- and rested in cold water
4 tb Sesame paste (tahini)
2 tb Sesame oil
3 tb Rice wine vinegar
3 t Soy sauce
1 cl Garlic, peeled, crushed
1 ts Szechuan peppercorns, ground
400 g Rice Stick noodles
1/2 bn Fresh coriander
Shredded breast of chicken with chinese rice stick noodles,
miniature bok choy, snow peas and white wood fungus.
To make the dish: put the trimmed chicken breast fillets in a
frying pan with the salt and water. Place over medium heat, cover
and simmer gently, about 6 to 8 minutes, until just cooked. Remove
the breasts to a plate to cool and reserve the remaining stock.
Blanch the miniature bok choy. Arrest the cooking by rinsing in
cold water, and put on a paper towel to drain. With a fork and
your fingers, shred the chicken breast meat into fine strands and
put into a bowl.
Prepare the snow peas, wood fungus and shallots and set aside. Put
the sesame paste, sesame oil, Chinese white rice wine vinegar, soy
sauce, garlic, reserved chicken stock and ground pepper in a
screw-top jar and shake vigorously until amalgamated. Set aside
for the flavours to develop. Pour all but a third of the reserved
dressing over the chicken, toss and let stand while the noodles
are cooked. Bring a large pot of water to the boil and cook the
noodles for 6-8 minutes, according to instructions. Drain and
arrest the cooking quickly by running cold water over the noodles
while they are still in the colander. Drain well.
To serve the chicken breast and noodles: mix the miniature bok
choy, snow peas, wood fungus and shallots into the chicken mixture
and toss gently. Put a large serving of the noodles on one side of
the plate and an equal serve of the shredded chicken breast and
vegetables on the other. Serve immediately, topped generously with
sprigs of coriander and accompanied by a small serving of the
reserved dressing to pour over the noodles.
This dish can be successfully mixed together and served as a
noodle salad, as an entree, main course or as part of a buffet. A
coarse white fish, flaked, can be substituted for the chicken or
it can be served without the chicken, but with double the quantity
of vegetables, as a vegetarian noodle dish.
Bon Appetit, Exec. Chef Magnus Johansson
Source: Australian Gourmet Entertaining Sep'94
From: Sherree Johansson
Date: 07 Sep 94
