Hey Friends, hope you all are having an awesome time! I have missed quite many wonderful posts and milestones of you all, but I hope I will be able to catch up on everything soon. My family and I are really busy going on small outings everyday with my in-laws and we also have a major trip in the making! Eventhough I hoped that I would be able to post as frequent as earlier, I understood that it would not be the case. But still it really is hard to stay away from the blog, without interacting with all my friends!!
Anyways, coming to the recipe, this is a stir-fry that I made from a cookbook that has become my favourite in no time. This was actually a stir-fry with pork, which I adapted to be made with chicken. My vegetarian friends can do without chicken/meat and add other veggies like snow-pea pods, mushrooms, carrots and onions along with broccoli to make an delicious and healthy meal. This recipe is distinct in that the cooked noodles are pan-fried with garlic which imparts a delicate flavor and texture to the noodles. The stir-fry also has a very balanced flavor, the white wine lending a unique and extraordinary distinction to the dish. It is kid friendly too. I have used dried (and not fresh) egg noodles, which was cooked to perfection in boiling water. My lil one and I thoroughly enjoyed it for lunch and JM, for dinner. It simply was perfect! Hope you all would give this a try! I will be back with another recipe soon. Until then, have a great time and enjoy!!
Recipe (Serves 4) :
Chicken (Beef/Pork) - 6 oz
Salt - 1/4 tsp
White pepper - a pinch
Cornstarch - 2 tbsp + 1/2 tsp, divided
Broccoli - 10 oz
Oyster sauce - 2 tbsp
Dried egg noodles - 8 oz
Vegetable oil - 2 tbsp, divided
Minced garlic - 2 tsp
White wine - 2 tbsp
Chicken broth - 1 cup
Green onion - 1, shredded
Cut the chicken into thing strips and mix with salt, pepper and 1/2 tsp cornstarch.
Cook the fresh florets of broccoli in boiling water for a minute and drain.
Immediately rinse in cold water, drain well and set aside.
In a small bowl, mix together the remaining 2 tbsp cornstarch, oyster sauce and 2 tbsp water.
Cook the egg noodles in a pot of boiling water until just al dente (about 5 minutes for dried noodles and 3 minutes for fresh noodles).
Drain well and set aside.
Heat a non-stick skillet over high heat.
Add 1 tbsp vegetable oil, garlic and noodles and pan fry until both sides are browned (about 2 minutes). Keep aside.
Add the remaining 1 tbsp vegetable oil to the skillet.
Toss in the marinated chicken and stir-fry until the meat is cooked (about 1 minute).
Pour the white wine and stir well.
Add the broccoli and chicken broth to the meat and heat to boiling.
Stir in the cornstarch mixture and cook, stirring constantly until thickened.
Pour the chicken and sauce over the noodles.
Garnish with the shredded green onion.
Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.
- Fresh egg noodles (14 oz) can be used instead of dried egg noodles.
- I used frozen broccoli and cooked it slightly in the microwave.
- Vegetarians can adapt this recipe by omitting the meat and adding a bit of their favorite veggies. Use vegetable broth instead of chicken broth.
- The picture shows a garnish of green onions and red hot chilli peppers.