Stone Soup With Rice Noodles
|Dried black mushrooms||4|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Chicken breast halves||2 , skinned, boned, and thinly sliced|
|Water||8 1⁄2 Cup (136 tbs)|
|Dried rice stick noodles||8 Ounce, broken in half|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Zucchini/Crook-neck squash||1⁄2 Small, cut into matchstick pieces|
|Carrot||1 Small, cut into match-stick pieces|
|Soy sauce||1 Tablespoon|
|Sesame oil||3⁄4 Teaspoon|
|Cornstarch||1 Teaspoon, mixed with 2 teaspoons water|
|Water||2 Teaspoon (For Mixing Cornstarch)|
|Chili oil||To Taste|
|Slivered green onion||1 Tablespoon (For Garnish)|
|Enoki mushrooms||1⁄4 Cup (4 tbs) (For Garnish)|
Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Combine marinade ingredients in a bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking Bring 8 cups of the water to a boil in a large pot.
Add rice stick noodles, stirring to separate strands.
When water returns to a boil, add the remaining 1/2 cup water.
Return to boil again and cook, stirring occasionally, for 1 1/2 minutes or until noodles are tender but firm to the bite.
Pour into colander and drain well.
Divide noodles equally among 4 soup bowls.
In a large pot, bring 3 cups of the chicken broth to a boil over medium-high heat.
Add salt and pepper.
Reduce heat to medium-low.
Place a wok or wide frying pan over high heat until hot.
Add 1 1/2 tablespoons of the vegetable oil, swirling to coat sides.
Add chicken and stir-fry for 1 1/2 minutes or until opaque.
Heat the remaining 1/2 tablespoon vegetable oil in wok until hot.
Add mushrooms, garlic, zucchini, carrot, and the remaining V2 cup chicken broth.
Cover and cook for 2 minutes or until zucchini and carrot are crisp-tender.
Return chicken to wok.
Stir in soy sauce and sesame oil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Spoon chicken mixture over noodles in soup bowls; ladle broth over all.
Season with chili oil and sprinkle with green onion and enoki mushrooms.