Recipe

Ji Si Chao Mian Hunan Recipe

Add Step-by-Step Photos	Bondc / All my dishes 1 year, 8 months ago This is an adaptation of Ji Si Chao Fen, from Fuschia Dunlop's Revolutionary Chinese Cookbook. Fen are rice noodles; mian (or mein) are wheat noodles. I prefer the latter. Dunlops's recipe calls for salted chilis. Good luck finding those (they're sim... More Prep:30m Cook:10m Servings:4	Bondc
	hunan chinese hot spicy garlic

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Ingredients

Chicken and marinade:

2 frozen boneless chicken breasts (see directions)

1/2 t. salt

1 T. light soy sauce

1 T. cornstarch

Other:

4 dried shiitakes or 8 dried black Chinese mushrooms, soaked

1 lb. lo mein noodles, or other size Chinese wheat noodles

3 green onions

8 quarter-sized slices ginger

2 t. chopped garlic

1 T. hong duo jiao

10 small dried red chilis (opt)

5 oz. bean sprouts

Finish:

1 T. light soy sauce

1 t. sesame oil

generous sprinkle each: salt and pepper

Directions

Put a large pot of water on to boil.

To shred the chicken, I use the autodefrost on my microwave. I set it for half the weight, then split the chicken breasts in half (or thirds, if they're very thick) horizontally. I immediately put them in the freezer for thirty minutes, because when they get that thin, they thaw almost immediately. I then take them out and shred them finely. Anyway, however you want to do it, shred the chicken breasts, then put them in a bowl and mix well with the other ingredients.

Cut the stems off the mushrooms, shred the caps, and place on a saucer. Finely mince the white ends of the green onions, and place on another saucer, then slice the greens into pieces about a half inch long and place on the plate with the mushrooms (but keep the two separate).

Tear the chilis into small pieces and put them on the plate with the (white) green onions. Smash the ginger, then mince finely, and put on the plate with the chilis. Put the garlic on the plate with the chilis, green onions, and ginger.

The point of stir-frying noodles (ciao mian or chow mein, as opposed to lo mein, where they are just mixed with the other ingredients) is to change the texture. Chinese noodles are very long and coiled into a bundle. When the water is boiling, remove the bundle of noodles from the package, then using a knife, cut the bundle in half through the end. This makes noodles much easier to deal with in the wok. Separate the noodles (do not just dump them into the water), and boil them for about three minutes, until the water begins to boil again and the noodles float. Drain them.

Heat about 6 T. of oil in the wok until smoking, then swirl it around the sides. Add the noodles all at once, and flip and mix them around to get as much of the oil distributed as possible. Now, let them fry for about a minute without stirring them, so the bottom can start to brown. Stir the noodles, flipping them over, and again, let them fry for about a minute (check the underside -- the noodles should start to get a nice golden brown, some of them, but not black). Do this four or five times, stirring in between thoroughly, until there is a nice amount of golden brown. Remove the noodles to a plate (they slide right out).

Add 2 T. oil to the wok and heat until smoking hot. Stir the chicken and add it to the wok. Flip and stir for about a minute, until the chicken turns white. Add the ginger, garlic, green onions (white), chilis, hong duo jiao, and soy sauce, then the mushrooms, and stir for another thirty seconds. Mix in the noodles, and stir until well blended with the remaining ingredients. Add the green part of the green onions and the bean sprouts, the salt and pepper, and stir a few seconds. Drizzle the sesame oil over and stir, then eat.

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