The Essence of Chicken Mei Fun
Ah, the allure of Chicken Mei Fun Noodles – beyond the thin rice strands, they’re a symphony of tastes, a ballet of textures. With merely a trusty ensemble of 10 Chinese essentials, you can awaken this iconic dish. Indeed, simplicity reigns supreme here.
Adapting to Your Kitchen’s Whims
A beautiful thing about Chicken Mei Fun is its adaptability. As many budding chefs delve into the realm of Chinese cuisine, they discover the versatility this recipe offers. Whether you’re using the vibrant greens from your fridge or switching up the meat choice, this recipe is an open canvas. Remember, it’s about blending some simple ingredients and letting the wok do its magic, resulting in a plate that’s brimming with soul-soothing flavors.
Isn’t it fascinating how some flavors remain timeless? Every time I savor Mei Fun paired with chili oil, it’s a journey back to simpler times. There’s an undeniable charm in dishes like Mei Fun, Lo Mein, or fried rice – their resilience. Like that cold slice of pizza that tastes surprisingly delightful, these Chinese dishes retain their character.
Understanding Mei Fun Noodles
The star of our dish, Mei Fun noodles, are delicate rice strands. Typically, these are pre-cooked, dried, and are awaiting their moment to shine with just a brief soaking. From slender vermicelli to various other shapes, rice noodles offer an array of choices. But, if you’ve set your heart on a different kind of rice noodle, always heed the package’s guidance.
Going the Gluten-Free Route?
Here’s a tidbit: Rice noodles are a blend of rice and water, making them a natural gluten-free option. Wish to keep the entire dish gluten-free? Opt for gluten-free alternatives to soy sauce and oyster sauce. Replace the Shaoxing wine with a gluten-free cooking sherry, and you’re good to go.
Ingredients:
For Those Luscious Rice Noodles:
- 7 ounces dried thin rice vermicelli noodles
- 1 teaspoon vegetable oil
- 1/2 teaspoon dark soy sauce
For The Tender Chicken:
- 7 ounces chicken breast (sliced into inviting strips)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- A whisper of white pepper
- A hint of five-spice powder (only if you desire)
- 1 teaspoon vegetable oil
For The Symphony Of Flavors:
- 2 slices ginger (julienned with care)
- 4-5 petite shallots (finely sliced)
- 1 vibrant medium carrot (julienned)
- 5 oz. fresh cabbage (shredded to perfection)
- 3 scallions (snipped into 2-inch pieces)
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon sesame oil
- A sprinkle of white pepper
- Salt, as your heart desires
- 2 tablespoons water (only if needed)
Creating the Magic:
- Begin by soaking the dried rice noodles, following the package’s wisdom. Taste-test a noodle to ensure it has shrugged off its stiffness. Once they’re refreshed, drain and let them breathe.
- In a welcoming bowl, bring the rice noodles together with oil and dark soy sauce. Mix gently and let it rest.
- Shower attention on the chicken next. Marinate with cornstarch, water, oyster sauce, Shaoxing wine, white pepper, five-spice, and oil. Allow it to bask in the flavors for 20 minutes.
- Meanwhile, prep the ginger, shallots, carrot, cabbage, and scallions. This ensures a smooth flow once the wok comes alive.
- With your wok sizzling on high heat, drizzle in the oil. Let ginger and chicken dance till the chicken blushes golden. Introduce shallots for a brief 10-second twirl, followed by the cabbage and carrots.
- Drizzle the symphony with soy sauce, sesame oil, and white pepper. Blend with affection.
- Now, invite the rice noodles and scallions to the party. With a gentle flame, let everyone mingle till warmth spreads.
- For those who prefer their noodles with a bit of crunch, serve right away. However, if soft and tender is your style, a splash of water and a brief cover will get you there.
Enjoy the journey of flavors and textures, with each bite telling a story of tradition, adaptability, and pure culinary joy.