Cooking a one-dish meal is just as nourishing for lunch or dinner. Here is a dish to try, cooking with
rice vermeicelli. First soak it in water to soften. Drain it and keep aside to be fried or add in chicken soup or gravy.
Ingredients:
250 gm chicken breasts fillet, cleaned and sliced
400 gm dried rice vermicelli, soaked to soften
3 tablespoon cooking oil
2 tablespoon crushed garlic
2 teaspoon chopped fresh ginger
2 tablespoon oyster sauce
2 tablespoon light soya sauce
1 cup chicken stock (from half a cube Knorr)
100 gm ‘choy fah’ (young mustard leaves)
100 gm ‘ngah choy’ (bean sprouts)
1 teaspoon sesame oil
salt and pepper to taste
Method:
Marinate chicken fillet with the garlic and ginger,1 tablespoon osyter and 1 tablespoon light soya sauce and mix well for 15 minutes.
Heat a wok with 3 tablespoon oil until very hot. Stir-fry the chicken until aromatic. Add chicken stock just enough to cover the meat. Bring to boil and add in the noodles, mustard leaves and bean sprouts. Then stir in the remaining osyter sauce , soya sauce and sesame oil. Add salt and pepper to taste. Bring to boil and serve while is hot.
