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Rice Noodles in Claypot
Rice, Noodles, and Other Grain Foods
|Rice Noodles in Claypot|
3 ounces mung bean noodles
4 Tablespoons vegetable oil, divided in half
1/2 chicken, cut into two-inch pieces
4 slices fresh ginger
2 Tablespoons red fermented bean curd, mashed
1 Tablespoon Shao Xing rice wine
2 teaspoons sesame oil
1 Tablespoon crushed Chinese brown slab sugar
1/2 teaspoon ground black pepper
1 carrot, cut into strips
6 baby corns, each cut into three pieces
1. Separate mung bean noodles into one and two ounce sections. Soak the two ounces until soft, then drain them.
2. Heat half the oil and deep fry the one once amount of mung bean noodles turning them over a soon as they start to swell. When both sides have swelled, remove and drain these noodles on paper towels.
3. Put the remaining oil into the claypot and stir-fry the chicken, carrot, and ginger for one minute, then add the red bean curd and mash it into three cups of water in the clay pot, and stir with all in the pot, then and add the wine, sesame oil, sugar, and the pepper and stir then reduce the heat and simmer for ten minutes.
4. Add the carrot strips and the corn pieces, and both batches of mung bean noodles on top of the chicken and liquid in the clay pot. Bring to the boil, and cook for ten minutes until the sauce is reduced by half; then stir and simmer for three minutes more, then serve.