Serves: 6
Total Calories: 265
1. Soak dried mushrooms. Blanch almond meats.
2. Skin and bone chicken. Then dice chicken, soaked mushrooms and smoked ham. Crush garlic and ginger root.
3. Heat oil. Deep-fry almonds until lightly browned (see HOW-TO, _Almonds: To toast). Drain on paper toweling.
4. Deep-fry rice-flour noodles until crisp and white (see HOW-TO, _Noodles, Rice-Flour: To prepare as a garnish). Drain on paper toweling. Then transfer to a serving dish.
5. Heat remaining oil. Add garlic and ginger root stir-fry to brown lightly. Add chicken and stir-fry until it begins to brown (2 to 3 minutes).
6. Add mushrooms and ham, stir-frying a few times. Sprinkle with sherry, stock, salt and sugar then cook, stirring, about 1 minute more. Pour mixture over deep-fried noodles. Serve at once, garnished with almonds.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken With Rice-Flour Noodles recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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