Hashimoto Foods
Chinese Spice Chicken with Oyster Mushrooms, Vegetables and Fusion Sauce with Rice Noodles
Cook Time:
25 to 30 minutes
Serves:
4 to 6 people
200 g oyster mushrooms cleaned with a brush and sliced in half
1 large red pepper (Capsicum) washed with the internal structures and seeds removed, cut into bite sized pieces
1 large carrot, shredded
1 large thumb sized piece of fresh ginger peeled and grated
100 g fine green beans washed, topped, tailed and cut into fork sized pieces
1 to 2 red chillies (depending how hot you like it) with the internal structures and seeds removed
100 millilitres rice wine
400 millilitres gluten free vegetable stock
chopped finely
3 dessert spoons balsamic vinegar
3 dessert spoons gluten free soy sauce
1 dessert spoon sesame oil
4 organic chicken breasts with sinew and fat removed, cut into mouth sized slices
3 dessert spoons gluten free flour
1 dessert spoon Chinese five spice (half teaspoon anis powder, 1 cinnamon stick heated and ground, 1 teaspoon cloves heated and ground, 2 teaspoons pepper corns and 1 dessert spoon fennel seeds heated and ground)
1 or 2 layers of rice noodles
Begin by measuring the gluten free flour into a sieve over a bowl then use a spoon to help the flour through the sieve. Remove the sieve, add the Chinese five spice and mix well then add the chicken pieces and mix until well coated. Heat the sesame oil in a large wok and when hot fry the chicken pieces in batches for 30 seconds on each side on high heat then remove to a plate. Use the remaining oil to stir fry the grated ginger and chillies for 1 minute, then add the grated carrot, pepper pieces and green beans and stir fry for 2 minutes before adding the rice wine and stir then cook for another 3 to 4 minutes. Add in the gluten free vegetable stock and simmer for 5 minutes stirring occasionally. Boil a kettle and once boiled add to the rice noodles in a saucepan then add the chicken into the wok and simmer for ten minutes stirring regularly. Drain the noodles then add to the wok, stir well to mix and serve to plates.