Fresh Rice Noodles With Shredded Chicken (Gai See Guen)
- Total Time
- 35 minutes, plus overnight refrigeration
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Ingredients
- 3cups peanut oil
- ½pound fresh pork, shredded into 1½-inch lengths
- ½pound chicken cutlets, shredded into 1½-inch lengths
- 1½cups bamboo shoots, shredded into 1½-inch lengths
- â…“cup Chinese mushrooms, soaked, washed, squeezed dry, stems discarded and caps shredded
- 1tablespoon dry white wine
- 2½tablespoons oyster sauce
- 1½teaspoons light soy sauce
- ¾teaspoon salt (optional)
- 1½teaspoons sugar
- Pinch of white pepper
- 2tablespoons cornstarch
- ¼cup chicken broth
- 1teaspoon sesame oil
- 2sheets fresh rice noodle
For Filling
For Sauce, Combine in a Bowl
Nutritional analysis per serving (9 servings)
770 calories; 77 grams fat; 14 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 24 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the filling ingredients in hot oil in the following way: Heat wok over high heat, add oil and heat to 300 to 325 degrees. Add pork, loosening the meat with a spatula. Add chicken in the same manner. Add vegetables. Cook for 1 to 2 minutes, turn off heat, and remove with a large strainer. Drain over a large bowl. Reserve the oil left in the wok for another use.
- Step 2
Wash the wok, place back on stove, heat and dry with a paper towel.
- Step 3
Reheat the wok and stir-fry the meat and vegetables for 1 to 2 minutes. Add white wine and mix well.
- Step 4
Make a well in the center of the ingredients, pour in the sauce mixture, and mix thoroughly. When the mixture thickens, add sesame oil and mix well. Remove the filling to a shallow dish and allow to cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- Step 5
Unwrap the rice noodle, roll it out with its sticky side up and flatten it with the fingers. With a scraper cut out skins, 6 inches by 6 inches.
- Step 6
Along one edge, line filling, about 4 inches long and 1 inch thick. Roll the skin tightly, trim the ends and place on a heatproof dish or plate. Repeat until all of the filling is used.
- Step 7
Place the dish in a steamer and steam for 10 to 15 minutes, or until hot. Serve immediately.
Private Notes