1 package rice pasta, 250 grams of Chinese vermicelli
1 chicken breast, approximately 1 kilo, boneless
1 head onion, big
1 sprig chives, big, just the stem
1 stem celery, big
1/2 carrots
1/2 green bell peppers, and red, big
6 button mushrooms, big
salt, garlic, pepper, ajinomoto (monosodium glutamate), and Knorr soy sauce
sesame oils, for flavoring
corn oil, soy or sunflower oil, just enough to sauté the vegetables and chicken
few sake, (Japanese rice liquor or brandy)
few cornstarch, or potato to thicken
Preparation
1h 30 mins
0 mins
Low
We take the chicken breast, cut it into strips or cubes as it seems best, marinate it with garlic, salt, soy sauce, ajinomoto, pepper, and a little Sake or Brandy, and set aside while we prepare the vegetables.
Cut the onion in half and slice it into julienne strips. For the green onion, take the stem and cut it diagonally. Similarly, cut half a carrot into small julienne strips, cut the bell pepper into julienne strips, and finally, slice the mushrooms, and set them aside on separate plates.
We bring water to a boil to cook the pasta. This pasta is very thin, and when you put it in the water, it becomes transparent. Like all pastas, you should bite it until you feel that it is al dente, but it cooks in less time. Do not add salt during cooking as the soy sauce will provide the necessary salt. Once cooked, immediately drain it and place it in cold water to stop the cooking process and set aside.
In a Chinese wok or preferably a non-stick pan, first heat the pan until it starts to smoke, as they say, like a Chinese griddle (You should have all the vegetables ready to add to the pan). Pour in corn, soy, sunflower, or canola oil with a neutral flavor, and with your hand, you should know how hot it is. Immediately, in the following order, add the vegetables. Sauté the onion and green onion for 1 minute, then add the carrot and celery, mushrooms, and stir for another minute. Finally, add the bell pepper, but not for too long as they should remain crunchy. Add salt to taste and soy sauce, sauté for another minute, and remove the vegetables from the heat, place them on a tray or plate, and set aside.
In the same pan or wok, heat a bit more oil and when it smokes, add the marinated chicken. Sauté and cook to your desired doneness, then set aside as you did with the vegetables.
Likewise, heat the pan or wok again while we drain the pasta and add all the vegetables and chicken with their juice or sauce. While it comes to a boil, in a small cup, take a little water and mix it with cornstarch or potato to achieve the desired thickness. This step should be done carefully so that the sauce and vegetables do not become a paste; the sauce should be a bit light.
Finally, we add the Chinese vermicelli and stir for a couple of minutes to absorb the flavor of the sauce. Adjust the taste with soy sauce and salt, and when we turn off the heat, we add a little sesame oil, just like when we perfume ourselves, and that's it! Enjoy your meal!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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