Wednesday, March 14, 2007

Ginger Chicken & Spinach on Grilled Vermicelle

Ginger Chicken & Spinach on Grilled Vermicelle
Adapted from A Spoonful of Ginger

Prep time: 20 minutes
Cooking time: 20 minutes
Serves 4

2 large boneless chicken breasts, thinly sliced across
4 tbsp soy sauce
2 tbsp rice wine or sake
2 large cloves of garlic, minced
1 tbsp cornstarch
½ lb thin rice vermicelli (think angel hair pasta)
6 tsp equal parts sesame oil and safflower oil (you might need more to toss the vermicelli)
2 large cloves garlic, minced
2 tbsp fresh ginger, minced
1 large red onion, thinly sliced vertically
4 cups baby spinach leaves
3 cups fresh shitake mushroom caps, sliced (I forgot to add them, silly me)
2 tbsp rice wine or sake
Oyster sauce mixture:
1 ½ cups chicken broth (I used my own recipe, I always keep some in the freezer, but if you can, make some of Nina Simonds – it has a gingery flavor it's a the bottom of the post)
6 tbsp oyster sauce
1 ½ tbsp rice wine or sake
1 tsp toasted sesame oil
1 ½ tbsp cornstarch

1. Combine all the marinade ingredients together in a zip lock baggie. Add the sliced chicken and toss. Marinate for 20 minutes on the counter or up to a day in the fridge.

2. Preheat the oven to broil.

3. In the meantime, boil pasta in water with 1 tbsp salt (it takes about 4-5 minutes). Drain in a large colander, rinse to remove starch and let dry. Place in a bowl once the pasta has thoroughly drained and toss with the sesame and safflower oils. It should not be greasy, but should be well coated.

4. Line a large rimmed cookie sheet with tin foil and spread the vermicelli out in a thin layer. Broil 3” from the broiler element for about 10 minutes (should be crisp and golden, not burnt). Place another layer of foil on top and flip onto another cookie sheet if you have, or else a cutting board and slide back onto the cookie sheet. Broil for another 10 minutes or until golden. Keep warm.

5. On top of the stove, heat a large non stick skillet or wok (very hot) and add the oil, heat until almost smoking and add the chicken strips. Stir fry over high heat until cooked (3-4 minutes). Remove to a colander. Clean the pan.

6. Reheat the pan and add more oil, garlic, ginger, onion and mushroom slices and stir fry for 2-3 minutes. Add the rice wine and spinach and stir until the spinach wilts (2-3 minutes). Pour in the oyster sauce mixture and stir fry until it thickens. Add the cooked chicken, toss and heat through (2 minutes).

7. Cut the vermicelli into large squares (a bit smaller than the circumference of your plate. Spoon the chicken and sauce on top and serve.

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