Title: Fun See Chicken
Categories: Chinese Poultry
Yield: 4 Servings
| 4 | oz | Bean threads (fun see) * |
| 3 | tb | Vegetable oil |
| 1/2 | ts | Vegetable oil |
| 1/2 | ts | Cornstarch |
| 1 | tb | Dark Chinese soy sauce |
| 1 | ts | Light Chinese soy sauce |
| 1 | c | Dark chicken meat ** |
| 1 | | Garlic clove; crushed |
| 1/2 | c | Chinese black mushrooms |
| 1 | c | Thin sliced Chinese cabbage |
| 1/2 | c | Thinly sliced bamboo shoots |
| 2 | c | Bean sprouts |
| 1/2 | c | Chinese pea pods |
| 1/4 | ts | Sugar (optional) |
*Note: If Fun See bean threads are not available, vermicelli may be used
instead. ** Chicken should be thinly sliced. Soak bean threads in cold
water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2
teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20
minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of
pan. Rub surface of pan with garlic clove, then discard garlic. Add
marinated chicken and marinade and stir-fry over high heat 3 minutes. Add
mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then
bamboo shoots and bean sprouts, stir-frying 1 minute after each addition.
Add 2 cups water, cover and bring to boil. Remove cover, add noodles and
stir well to combine. Cover and cook 1 minute. Remove cover, add peas and
stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat.
Serve at once. Makes 4 to 6 servings Created by: Madame Wu's Garden, Los
Angeles (C) 1992 The Los Angeles Times