Three Jeweled Chicken in Noodle Baskets Recipe

Ingredients:

1 oz/ 28 g

Filling:
1/2 lb/ 225 g
1 tsp/ 5 ml
2 tsp/ 10 ml
3 tbsp/ 45 ml
2 tbsp/ 30 ml
4 oz/ 110 g
4 oz/ 110 g

Sauce:
1 tbsp/ 15 ml
3 tbsp/ 45 ml
3 tbsp/ 45 ml
3 tbsp/ 45 ml
1/2 cup/ 125 ml
 

vermicelli noodles

boneless chicken breast, thinly sliced
cornstarch
egg white
vegetable oil
ginger in syrup, sliced
canned lychees
canned loquats

cornstarch
light soy sauce
white vinegar
sugar
lychee juice

Method:

1. To make vermicelli baskets: Cut vermicelli noodles into 1 inch/ 2.5 cm lengths. Line a large mold and cook as for Potato Nests.

2. Combine chicken, cornstarch and egg white in a bowl. Heat oil in a wok. Stir-fry chicken until white. Add ginger, lychees and loquats.

3. Combine sauce ingredients. Stir into chicken and heat until thickened.

4. Serve mixture in noodle baskets.

Variation: To use fresh egg noodles baskets, divide 2 oz/ 60 g fresh egg noodles into 6 portions, and line 6 basket molds. Cook as Potato Nests.

Makes 6 individual baskets/ 2 large baskets

 

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