Thursday, Dec 20 2007

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Gai See Mee

Source: Asian Recipes

Ingredients

6 Chinese dried black mushrooms
3 cups of chicken stock
3 tbs of oyster sauce
3 tbs of rice wine
1 tbs of dark soya sauce
1 1/2 tbs of sugar
2 1/2 tbs of corn starch mixed with 1/3 cup of water
1 lb Chinese thin egg noodles
Chinese sesame oil to taste
1 cup shredded poached chicken
chopped green onions for garnish
crisp shallot flakes

  Method:

1. Cover mushrooms with warm water, soak until soft
2. Drain and squeeze out excess water
3. Cut the caps into thin slices and discard stems
4. Combine stock, oyster sauce, rice wine, soya sauce, sugar and mushrooms in a wok or pan
5. Bring to boil and reduce heat, simmering for 5 minutes
6. Return to a boil
7. Stir in the corn starch mixture and cook, stirring until mixture thickens to a thin creamy consistency
8. Bring 2 to 3 quarts of water to boil
9. Add noodles and bring to a second boil and boil for one minute
10. Drain noodles in a colander and rinse them well with cold water
11. Shake off the excess water

  To Serve:

1. To serve, reheat the noodles by dropping them into a pot of boiling water for a few seconds.
2. Drain well.
3. Divide the noodles among 3 or 4 individual plates
4. Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all
5. Garnish with green onions and crisp shallot flakes and serve hot

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