Chicken and Wild Food Stir-fry RecipeOrigin: Fusion Period: Modern |
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The rhizomes of the reedmace rush make a very acceptable substitute for bamboo shoots, as this wild food based stir-fry aptly demonstrates. This is an adaptation of their techniques, intended for the modern kitched. This flour used to be used quite commonly both as a thickener (it can be used to replace cornflour [cornstarch]) or as a wheat flour adulterant. This is a base recipe for a number of other recipes on this site. Ingredients:
125g fine rice noodles 
Chicken and Wild Food Stir-fry Preparation:Method:Add about 3 tbsp groundnut oil to a wok and when hot add the shredded Savoy cabbage leaves and fry until crisp. Remove with a slotted spoon and set aside. Cook the noodles according to the package instructions then drain and place in a bowl, tossing with 1 tbsp sesame oil to prevent them sticking. Add a little more oil to a wok and when hot use to stir-fry the chicken pieces for about 4 minutes, or until well coloured all over. Remove with a slotted spoon and set aside. If necessary add a little more oil to the wok then add the fine beans, crow garlic and tree ear mushrooms. Return the chicken to the pan and stir-fry for 2 minutes before adding the rice wine and soy sauce. Stir-fry for 2 minutes more then add the noodles to the wok. Stir-fry for 2 minutes more then turn the mixture into a serving bowl. Garnish with the crisp-fried cabbage and serve. |
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