Rice vermicelli in chicken broth

Rice vermicelli in chicken broth recipe @ chopinandmysaucepan.com

Ingredients:

• 500 gms chicken thigh, drumstick or breast fillets
• 500 gms chicken bones
• Chinese mushrooms
• Rice vermicelli
• Freshly diced garlic, shallots and coriander, red chillis
• Chinese greens ~ baby bok choy, choy sum or kai lan

Method:

1. Start by boiling chicken bones and when simmering, add a handful of pounded white peppercorn into stock. Add salt to taste.
2. Marinate chicken fillets with a teaspoon of soy sauce, oyster sayce, dash of sesame seed oil and white pepper.
3. Rehydrate Chinese mushrooms with cold water and retain liquid.
4. Soak rice vermicelli in cold water until soft.
5. Heat wok with cooking oil until smoking and sear chicken  fillets with a little garlic. Add sliced Chinese mushrooms, turn fillets and sear until slightly brown then add Shao Xing wine to wok and stir fry until cooked. If a little dry, add fragrant liquid from Chinese mushroom. Add salt to taste.
6. Blanch soft rice vermicelli and Chinese greens in simmering stock then prepare in serving bowls.
7. Add the stir-fried chicken fillets, broth and garnish with a little white pepper, chopped shallots, coriander and deep fried shallots.
8. Prepare dipping sauce of fresh cut red chillis and soy sauce.

Warms: 4 people on a cold winter night Wine suggestion: Petaluma Riesling, Clare Valley, South Australia