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How to Make Lard Nah
|Rice noodles||16 Ounce|
|Black soy sauce||2 Tablespoon|
|Chinese broccoli||2 Pound, cut into bite size pieces|
|Boneless chicken||1⁄2 Pound|
|Baby corn||14 Ounce (1 can)|
|Yellow bean sauce||2 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Msg powder||1 Teaspoon (Optional)|
1. Cut the rice noodle into 1” X 3” strips and cut the ends off and separate them.
2. Cut the Chinese broccoli in bite size pieces.
3. Thinly slice the chicken.
4. In a bowl, mix together cornstarch and water and set aside.
5. In a wok on high heat, heat oil and add noodles and soy sauce to stir fry for 5 to 7 minutes, stirring continuously until the noodles turn brown and tender, set aside.
6. Place another wok on high heat. Heat together chicken broth, sugar and msg, if using and bring to boil.
7. Once the broth boils, add yellow bean sauce, chicken, Chinese broccoli, baby corn and oyster sauce. Stir well to mix and cook for 5 to 6 minutes.
8. Add in the cornstarch mixture and stir until the sauce thickens.
9. Spoon the chicken soup hot over the bed of noodles and serve hot.