CHINESE COOKING: Rice vermicelli, in dried form, is a type of noodles that is versatile to cook with. Just llike tofu, it has no taste on its own, but readily absorbs favour from other ingredients and sauces that it is cooked with.

VERMICELLI WITH SHRIMP AND CHICKEN炒米粉:

 

 

 

½ pkg. store-bought dried rice vermicelli米粉            

½ cup small shrimp

1/2 cup chicken breast cut into strips                          

veggies:

    2 dried black mushrooms

    1 cup bean sprouts                                                  

    ½ cup Chinese yellow chives

    2 cloves garlic, crushed                                          

    3 slices ginger

seasoning for shrimp & chicken:

    1/2 to 3/4 tsp. salt & pepper to taste                                                            

    1/2 tsp. tapioca starch

    1 tsp. light soy sauce                                                           

    dash of sesame oil

    1 tsp. rice wine or sherry

sauce::

    1 tsp. each salt & sugar

    1 tsp. each dark & light soy sauce                                      

    1 tbsp. oyster-flavoured sauce        

    1 cup chicken stock or water                                              

1 ½ tsp. tapioca or corn starch mixed with 3 tbsp. water

cooking oil

 

 

Soak mushrooms in hot water for 1-2 hours to soften. Discard stems and cut caps into thin strips.

 

Shell, wash and de-vein shrimp, pat dry and wrap up with double thickness of paper towels. Refrigerate for 1 to 2 hours. Toss shrimp and chicken together with seasoning ingredients and let it stand for 30 minutes.   

 

Bring a large pot of slightly salted water to a boil. Add vermicelli and stir to submerge it in the water. Remove pan from heat and let soak for 2-3 minutes to soften. Taste after 3 minutes to make sure noodles are soft but not mushy. Drain and toss with a little salt and cooking oil. Keep warm.

 

In a wok or non-stick saucepan over high heat, heat 2 tbsp oil until very hot. Add vermicelli, spreading it out in the pan and fry, undisturbed, until browned on one side. Transfer to a serving plate to keep warm.  Heat 2 tbsp. oil until very hot, add in 1 garlic clove and cook until fragrant. Add in shrimp and chicken and stir-fry for 2-3 minutes, or until just cooked. Remove with a slotted spoon.

 

Heat 1 tbsp. oil until hot and cook the other garlic clove together with the rest of the veggies. Cook for 2-3 minutes. Add stock together with seasoning ingredients and bring mixture to a boil. Add in starch solution to cook until sauce is thickened to good consistency, adding a little more water if necessary. Taste and adjust seasoning. Return shrimp and chicken to pan and mix in well. Pour sauce mixture over the vermicelli to serve.