Fresh Rice Noodles With Shredded Chicken (Gai See Guen)

Ingredients

• 3 cups peanut oil

For filling:

• ½ pound fresh pork, shredded into 1 1/2-inch lengths
• ½ pound chicken cutlets, shredded into 1 1/2-inch lengths
• 1 ½ cups bamboo shoots, shredded into 1 1/2-inch lengths
• ⅓ cup Chinese mushrooms, soaked, washed, squeezed dry, stems discarded and caps shredded
• 1 tablespoon dry white wine

For sauce, combine in a bowl:

• 2 ½ tablespoons oyster sauce
• 1 ½ teaspoons light soy sauce
• ¾ teaspoon salt (optional)
• 1 ½ teaspoons sugar
• Pinch of white pepper
• 2 tablespoons cornstarch
• ¼ cup chicken broth
• 1 teaspoon sesame oil
• 2 sheets fresh rice noodle

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    299 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 36 milligrams cholesterol; 265 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 pieces

Preparation

1. Blanch the filling ingredients in hot oil in the following way: Heat wok over high heat, add oil and heat to 300 to 325 degrees. Add pork, loosening the meat with a spatula. Add chicken in the same manner. Add vegetables. Cook for 1 to 2 minutes, turn off heat, and remove with a large strainer. Drain over a large bowl. Reserve the oil left in the wok for another use.
2. Wash the wok, place back on stove, heat and dry with a paper towel.
3. Reheat the wok and stir-fry the meat and vegetables for 1 to 2 minutes. Add white wine and mix well.
4. Make a well in the center of the ingredients, pour in the sauce mixture, and mix thoroughly. When the mixture thickens, add sesame oil and mix well. Remove the filling to a shallow dish and allow to cool to room temperature. Refrigerate for at least 4 hours, or overnight.
5. Unwrap the rice noodle, roll it out with its sticky side up and flatten it with the fingers. With a scraper cut out skins, 6 inches by 6 inches.
6. Along one edge, line filling, about 4 inches long and 1 inch thick. Roll the skin tightly, trim the ends and place on a heatproof dish or plate. Repeat until all of the filling is used.
7. Place the dish in a steamer and steam for 10 to 15 minutes, or until hot. Serve immediately.