Silver Pin Noodles with Shredded Chicken Recipe

Ingredients:

1 cup/ 250 ml

3/4 cup/ 185 ml
2 tsp/ 10 ml

Chicken Mixture:
1
1/2 tsp/ 2.5 ml
1/2 tsp/ 2.5 ml
1 tsp/ 5 ml

1
1
1
1
1
1/4 lb/ 110 g

Seasonings:
2 tbsp/ 10 ml
1 tsp/ 5 ml
2 tsp/ 10 ml
1/4 tsp/ 1 ml

wheat starch
pinch salt
boiling water
oil

chicken thigh fillet, sliced
chopped fresh ginger
Chinese or other white wine
cornstarch
oil, for frying
Chinese mushroom, soaked in warm for 20 minutes
green onion, chopped
clove garlic
green pepper, seeded and sliced
red pepper, seeded and sliced
bean sprouts

oyster sauce
sugar
soy sauce
sesame oil

Method:

1. Sift wheat starch and salt into a mixing bowl. Pour in boiling water and stir. Leaves for 5 minutes and knead to form a smooth dough.

2. Roll out into a long sausage-shaped roll and cut into 24 equal portions. Knead each portion into the shape of a thin chopstick and cut again into 2 inch/ 5 cm portions. Pinch ends to make the noodles pointed. Put silver pin noodles on a greased plate to steam for 5 minutes. When cooked, coat with oil to prevent them from sticking together.

3. Marinade chicken for 20 minutes with ginger, Chinese white wine and cornstarch. Shallow-fry in hot oil 5 minutes and set aside. Steam mushrooms, chop and set aside.

4. Heat pan and add more oil. Saute briefly green onion, garlic, green and red peppers then bean sprouts. Add chicken meat, silver pin noodles and mushroom. Saute together a few minutes, sprinkle with a little more wine, add seasonings and serve hot.

Serves 4-6

 

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