Tuesday, April 30, 2013
Char Chap Chye with sweet potato vermicelli Recipe
1 large black wood-ear fungus (bok nee), soaked, sliced
2 strips dried bean curd skin (tau kee), soaked and cut into sections
25g dried lily buds (kin chiam), soaked
1 carrot, peeled and cut into julienne
1/2 yellow bell pepper, deseeded and sliced
1/2 green bell pepper, deseeded and sliced
200 grams of spinach
1 chicken breast
150 grams of sweet potato vermicelli
2 tablespoons of oil
1 clove of garlic, minced
1 tablespoon of Korean soy bean paste
1/2 cup of chicken broth
1 tablespoon of soy sauce
1 tablespoon of sake
cilantro for garnish
Marinate chicken breast in sake about 30 minutes.
Steam chicken breast about 10 minutes.
Cool down and slice.
Cook sweet potato vermicelli according to instructions of the package.
Blanch spinach and soak in cold water, drain and cut into 3 cm sections.
Heat oil in the wok, fry garlic till fragrant, add carrot and bell peppers, fry about 4 minutes.
Remove from wok, clean it and add chicken broth, soy bean paste and soy sauce, bring to boil and add fungus, bean curd ski, simmer 10 minutes.
Return vegetables to wok, mix well and add vermicelli and chicken slices.
Serve garnished with cilantro.
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