Chicken Mei Fun Recipes

Steps:

• Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
• While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
• Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
• Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
• Enjoy!

Steps:

• Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready. Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed.
• Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time.
• Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep warm.
• Fry rice noodles in small batches in vegetable oil and drain well.
• To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.
• Spoon sauce over top and sprinkle with toasted sesame seeds.

Steps:

• Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside.
• Soak rice noodles in cold water for 2 minutes. Drain and set aside.
• In a small bowl, mix together soy sauce, and cornstarch. Set aside.
• Heat 2 teaspoons vegetable oil in a wok or similar on medium high heat. Add carrot and stir for a minute. Add cabbage and some salt, stirring and tossing until softened (but still al dente). Add bean sprouts and scallion and toss until well mixed and bean sprouts are just cooked. Remove to a bowl/plate and set aside.
• Return wok/pot to the medium high heat with 2 teaspoons vegetable oil. (Add protein of choice if so desired and stir fry until almost done.) Add mushrooms and stir for about a minute. Add the chicken broth, rice noodles, and pinch of salt. Stir until noodles are evenly moistened. (You won't see extra liquid though.).
• Turn off the flame and stir in the vegetables. Check and add salt to taste. (Rice noodles can be difficult to toss with vegetables because they clump together. Sometimes I use two sets of chopsticks to evenly distribute.).
• Cover with a lid and rest for 5 minutes. Serve with choice of condiments (vinegar, oyster sauce or sriracha or or sambal) for guests to add on their own. Store any left-overs in an airtight container in the fridge. It will last for a week. You can reheat in the microwave.