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Vermicelli with Chicken and Wood Ear Mushrooms

Vermicelli with Chicken and Wood Ear Mushrooms is a traditional Chinese recipe for a classic dish of chicken, spring onions, carrots, and garlic fried in annatto oil that are finished with vermicelli pasta in chicken stock, soy sauce and oyster sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Vermicelli with Chicken and Wood Ear Mushrooms.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodSpice RecipesChicken RecipesFowl RecipesVegetable RecipesChina Recipes


Ingredients:

120g dryvermicelli pasta
750g boneless chicken breasts, thinly sliced
100g spring onions greens, chopped
1 carrot, julienned
30g fresh coriander, chopped
3 tbspgarlic, minced
2 onions, diced
freshly-ground black pepper
1 bay leaf
80g wood ear mushrooms, soaked in water for 20 minutes
20g annatto seeds
850ml chicken stock
3 tbsp cooking oil
2 tbsp soy sauce
1 tbsp oyster sauce
salt, to taste

Method


Heat a wok and add the cooking oil. When the oil begins to smoke add the annatto seeds and continue frying until the oil turns a bright red. Remove the annatto seeds with a slotted spoon at this point. Now add the garlic and cook until golden brown before adding the onions. Fry until soft and transparent then add the chicken, soy sauce and oyster sauce. Stir-fry until the chicken is lightly browned then season and add the vegetables. Stir-fry for 15 seconds then remove from the wok and set aside.

Add 250ml of stock to the wok and bring to a soft boil then press the vermicelli into the hot liquid. Lower the heat, cover the wok and allow to simmer for 5 minutes. When it dries out add another 250ml of stock. Add the wood ears then stir-in the chicken mixture. Cover and simmer for another 5 minutes. Test the pasta for doneness and if not ready add some more stock and continue cooking. When the vermicelli is tender and all the stock has been absorbed add the spring onion greens and the coriander.

Stir-fry for a few minutes then serve.