Serves: 4-5
Prep Time: 10 min
Cook Time: 40 min
Quick, easy and delicious, this gravy noodle dish will warm its way to your heart and stomach.
Ingredients
1 chicken stock cube
~1 lb chicken breasts
10 pieces of shallots, thinly sliced
3-4 cloves of garlic, finely chopped
12-14 large shiitake or any brown mushrooms, sliced
1 ½ tbs oyster sauce
½ tsp sugar
White pepper
½ tbs dark soy sauce
½ tbs of sesame oil
½ tbs Shaoxing wine
Cornstarch slurry
Flat wide rice noodles, fresh or dried (or another noodle of your choice)
Green onions, optional
Instructions
In a medium stock pot, over medium high heat, add in your chicken breasts, cover with water, and add in the stock cube. Cook for 20 min.
In a fry pan, on medium heat, use a neutral oil and fry the thinly sliced shallots until lightly golden brown. Transfer shallots to a paper towel, spread them out evenly and set aside for later. Save the fry oil for later use.
In the same pan with some of the shallot oil, stir fry your minced garlic until aromatic. Then add in your mushrooms and fry for 2-3 minutes.
Toss in a sprinkle of white pepper, and add in 1-2 large ladles of your chicken stock to your mushrooms. Cook the mushrooms for 4 minutes.
Remove all the chicken from the stock pot into a mixing, and turn the stock heat to medium-low.
Next, add your mushroom mixture back into the main stock pot. Cook for 20 min.
Meanwhile, carefully shred your chicken breasts using two forks, or by loosening with a handle held mixer. Add your chicken back into the pot.
Add oyster sauce, dark soy sauce, sugar, sesame oil, and shaoxing wine to the stock pot. Cook for 2-3 minutes.
Create a cornstarch slurry (2 tbs cornstarch: 3 tbs cold water), stir and slowly add into the pot. Continuously stir and let it thicken and cook for another 2-5 minutes.
Boil a pot of unsalted water and quickly blanch your fresh rice noodles, or cook your dried noodles according to the package.
Assemble your plate by placing noodles first, and chicken/mushroom sauce on top.
Garnish with green onions and fried shallots. Enjoy!
Note: Set aside extra broth if you appear to have a lot. You will be adding everything back into the pot and turning it into a gravy-like consistency. You don’t want the mixture too soupy and you can always add in more later if needed.
Note 2: You can use different noodles, anything goes but the flat wide rice noodles are my favorite but the hardest to prepare when fresh and store bought (would recommend Googling how to separate but be super slow and gentle).
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