Siwer Pin Noodles With Shredded Chicken
|Wheat starch||250 Milliliter (About 1 Cup)|
|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