Minute Chicken on Pancake Noodles

By Chilicat on April 20, 2009

0 Reviews

Posted via email from Russell’s Musings

BASIC CHINESE CAKE NOODLE RECIPE
Added by Jo Anne Sugimoto [sugarnspicetedibears] on Jan 6, 2011

Cook time:			Difficulty:	EASY
Prep time:			Serves:

Ingredients

– 1/2 lb fresh chinese egg noodles, or any oriental noodle – 6 c enough water to boil the noodles in – 1/8 tsp sesame oil, or just enough to keep the noodles from sticking together – 2 Tbsp peanut oil to fry the noodles, or you can also use vegetable oil

NOTE: DO NOT USE A LOT OF SESAME OIL AS IT HAS A VERY STRONG, NUTTY FLAVOR AND CAN SOMETIMES OVER POWER THE OTHER FLAVORS IN YOUR DISH.

Directions

1.   Bring the water to boil and add the fresh noodles to it.

2.   Boil the noodles till tender but firm.

3.   Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.

4.   In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.

5.   Move the pan so that the oil is well distributed.

6.   With just a few drops of sesame oil, mix with the well drained noodles so that they won’t stick together.

7.   Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.

8.   Don’t walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.

9.   When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.

10.   Place on serving platters and garnish with your favorite Chinese entree.

 

 

CHINESE MINUTE CHICKEN BITES
Added by Jo Anne Sugimoto [sugarnspicetedibears] on Jan 6, 2011

Cook time:			Difficulty:	MEDIUM
Prep time:			Serves:

Ingredients

– 3 lb boneless, skinless chicken, cut into bite size pieces – 3 Tbsp flour – 1/4 c salad oil – 3 clove garlic, crushed – 3/4 c green onions, chopped

– 1/3 c chinese parsley (cilantro) – 2 Tbsp sugar – 1/2 c oyster sauce – 1/3 c water – pepper to taste

Directions

1.   Cut chicken into bite-sized pieces.

2.   Coat with flour, let stand for 15 minutes.

3.   In a large skillet, heat oil and garlic, do not burn the garlic or it will be bitter.

4.   Add the chicken pieces and stir-fry until browned.

5.   Lower the heat and add the remaining ingredients.

6.   Garnish with additional Chinese parsley.

Posted via email from Russell’s Musings

Short Ribs Pipi Kaula
(Shoyu Style)

5 pounds kosher short ribs
1 cup soy sauce
6 tablespoons sugar
1 teaspoon grated fresh ginger
1 clove garlic, crushed

Butterfly each short rib into 1 long piece, about 1/2 inch thick. Combine remaining ingredients and marinate meat in mixture 1 to 2 hours, turning several times.

Drain ribs. Arrange in a screened dry box and sun dry 1 full day, turning ribs once. To serve, pan fry in a little oil or oven broil. Slice into smaller pieces while still hot.

Approximate nutritional analysis per serving (about 2 ounces, broiled): 235 calories, 19 grams total fat, 8 grams saturated fat, 40 milligrams cholesterol, 640 milligrams sodium.*

Oven-Dried Pipi Kaula

4 pounds flank steak
2 cups soy sauce
1/3 cup Hawaiian salt
2 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon monosodium glutamate (optional)
3 teaspoons grated fresh ginger
2 Hawaiian chile peppers, crushed
2 cloves garlic, minced

Trim fat from steak and slice meat into long strips, about 2 inches wide. Blend remaining ingredients. In a rectangular baking dish, pour a little marinade and arrange a single layer of meat; add more marinade. Repeat until all of meat is in the marinade. Refrigerate 24 hours.

Preheat oven to 165 degrees. Drain steak strips; reserve marinade. Place meat on cake-cooling racks set on foil-lined baking sheets. Oven-dry 6 to 7 hours until meat has a jerky-like texture.

Wrap and refrigerate up to 1 week or freeze up to 8 months. To serve, oven-broil 5 inches from heat until meat is heated through, about 3 minutes on each side. Slice diagonally.

Posted via email from Russell’s Musings

I have this craving for Minute Chicken with Cake Noodle.  When I would get on the plane to go to the mainland, I would stop and get Minute Chicken with Cake Noodle togo.  I would then eat it on the plane while everyone else was eating a sandwich or something.  broke the mouth… I’m looking for recipes now…

Here’s one:

http://cookbook.rin.ru/cookbook_e/recipes/56726830.html

Boneless minute chicken cake noodle

Ingredients:

1/2 lb or 2 packs of saimin
1/2 lb boneless (fresh island) chicken
1/2 lb choi sum
1 can chicken or pork broth
1 tsp garlic, chopped
1 tsp.onion, chopped
1/4 tsp sugar
cornstarch
shoyu
sesame oil
white pepper
oyster sauce
cooking wine
vegetable oil

Directions:
1. Boil the saimin for about 10-15 seconds. Take it out of the water and lay it flat in a frying pan. Add 2-3 Tbs. vegetable oil and fry for 5-10 minutes or until golden brown on each side. When done, cut into square pieces and lay flat on a plate.

2. In a frying pan, boil 1/2 can of chicken or pork broth. Add the choy sum, salt, oyster sauce and shoyu. To thicken, mix cornstarch with water and add to sauce. Wen done, pour over the cake noodle.

3. Place the chicken pieces in a bowl. Add 1/8 tsp. cornstarch, 1/8 tsp. sesame oil, dash of white pepper, 1/4 tsp. shoyu and dash of cooking wine. Marinade all together. In a frying pan, add 2 Tbs. vegetable oil. Fry the marinated chicken on low heat for about 5 minutes or until golden brown, then remove from pan. Start again with 2 tsp. vegetable oil in pan, saute 1 tsp. garlic, add the chicken, 1/8 tsp. sugar, dash of cooking wine, 1/8 tsp. shoyu and dash of soup stock. Garnish with green onion. When done, place chicken on top of the choy sum with gravy.

Posted via email from Russell’s Musings