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Siwer Pin Noodles With Shredded Chicken

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  Wheat starch 250 Milliliter (About 1 Cup)
  Salt 1 Pinch
  Boiling water 185 Milliliter (About 0.75 Cup)
  Oil 10 Milliliter (About 2 Teaspoon)
  Chicken thigh fillet 1 , sliced
  Chopped ginger 2 1⁄2 Milliliter
  White wine 2 1⁄2 Milliliter (Use Chinese Or Other)
  Cornstarch 5 Milliliter (About 1 Teaspoon)
  Chinese mushroom 1 , soaked in warm water for 20 minutes
  Warm water 1 Cup (16 tbs)
  Green onion 1 , chopped
  Garlic 1 Clove (5 gm)
  Green pepper 1 , seeded and sliced
  Red pepper 1 , seeded and sliced
  Bean sprouts 1⁄4 Pound (About 110 Gram)
  Oyster sauce 10 Milliliter (About 2 Teaspoon)
  Sugar 5 Milliliter (About 1 Teaspoon)
  Soy sauce 10 Milliliter (About 2 Teaspoon)
  Sesame oil 1 Milliliter (About 0.25 Teaspoon)

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 24 equal portions. Knead each portion into the shape of a thin chopstick and cut again into 2 inch (5 cm) portions. 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.
3 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.
4 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

Recipe Summary

Difficulty Level: 
Main Dish

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Siwer Pin Noodles With Shredded Chicken Recipe