Sunday, January 24, 2010
The dish echoes my frugal cooking philosophy. A star ingredient, a bit of meat for flavor and lots of inexpensive veggies and noodles. It's like Filipino fried rice, only with less oil as the rice noodles saute in broth instead. My star ingredient is Toyomansi, a Filipino soy sauce with Calamansi - a kind of citrus. You could use soy sauce instead, probably less soy than the amount of Toyomansi called for, and add some lemon, but that would be less fun. We are traveling via tastebud here, and the adventure of finding the ingredient is part of the game. Enjoy!
1 pound chicken (skin and bones removed), chopped
2 2-ounce bundles of rice noodles (Maifun) or bean threads (
1 carrot, shredded
1 small napa cabbage, sliced into 1/4 inch pieces
1 medium onion, sliced
1 cup chicken broth
1/4 cup Toyomansi
4 cloves garlic, minced
1 whole fresh super chili, minced (optional)
white pepper to taste
vegetable oil for stir-frying
Soak rice noodles in a large bowl of warm water for 15 minutes. When the noodles become soft, cut into 3 inch pieces and drain. In a large wok, stir fry the chicken in small amount of vegetable oil and set aside. Add the onions to the wok and stir fry until they start to become translucent. Add the cabbage and carrot and continue to stir fry until they are crisp but tender and set aside. Add the noodles to the wok with the broth, Toyomansi and garlic powder. Allow the noodles to cook in the broth for a few minutes, and when it is mostly absorbed, add the chicken and vegetables. Season with white pepper and serve. The super chili ranks about the same as a piquin chili in Scoville units, so only one little chili with seeds and pith is enough to warm your lips nicely.
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