Chao Mi Fen or Bihun Goreng (Fried rice vermicelli)
Chao Mi Fen or Bihun Goreng (Fried rice vermicelli) with chicken thigh fillets, chinese mushrooms and greens
Ingredients
Soak some dried rice vermicelli with hot water. Once soft, drain noodles in a colander and rinse with cold water, then drizzle a little canola oil to prevent noodles from sticking. Leave this aside.
- 5 pieces of chicken thigh fillets
- About 10 dried Chinese mushrooms (adjust on size, less mushrooms if they are huge. They can be purchased in packets at the Asian groceries)
- 4 cloves of garlic
- A knob of ginger
- Fresh cut chillies and coriander
- A bunch of choy sum (Chinese spinach), chopped
- Eggs, cooked into omelette and sliced
Method
1. Marinate chicken pieces with a dash of Chinese rice wine, few dashes of sesame oil and soy sauce, a little sea salt and some cracked pepper. Coat it with 1 1/2 teaspoons of corn flour.
2. Soak mushrooms in hot water until soft. Save a little bowl of mushroom water from this. Rinse the mushrooms with cold water, remove mushroom stalks and slice into thin pieces.
3. Grate the ginger, and slice garlic cloves. Chop some fresh chillies and coriander for topping.
4. Heat a frying pan with a few dashes of canola oil and fry chicken pieces, and leave aside.
5. Heat some canola oil in wok. Once heated, fry the ginger and garlic. Add some chillies if desired.
6. Add the mushrooms with some sesame oil. Throw in the chicken pieces and the chopped choy sum.
7. Toss through and add the rice vermicelli. Drizzle some dark soy sauce, soy sauce and a dash of sweet soy sauce. Add the mushroom water, little by little to make sure the noodles are not too wet. Add the eggs.
8. Stir well with a huge pair of chopsticks and a flat wok ladle or wooden spoon. You may use a pair of salad fork and spoon tossers. Add some pepper and a little salt if required.
9. Serve noodles with some chopped chillies, coriander and fried shallots. You may enjoy this with a little bowl of soy sauce and sliced chillies :)
5. Heat some canola oil in wok. Once heated, fry the ginger and garlic. Add some chillies if desired.
6. Add the mushrooms with some sesame oil. Throw in the chicken pieces and the chopped choy sum.
7. Toss through and add the rice vermicelli. Drizzle some dark soy sauce, soy sauce and a dash of sweet soy sauce. Add the mushroom water, little by little to make sure the noodles are not too wet. Add the eggs.
8. Stir well with a huge pair of chopsticks and a flat wok ladle or wooden spoon. You may use a pair of salad fork and spoon tossers. Add some pepper and a little salt if required.
9. Serve noodles with some chopped chillies, coriander and fried shallots. You may enjoy this with a little bowl of soy sauce and sliced chillies :)
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