Phu khoua kai nor may

Phu khoua kai nor may

Long rice with chicken and bamboo shoots

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g chicken pieces
1 garlic clove, crushed
250g cellophane noodles
1 tablespoon peanut oil
2 tinned bamboo shoots, thinly sliced lengthways
1 onion, cut into wedges
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
125ml chicken stock or water

Method

  1. Remove any bones from the chicken and cut the meat and any skin into small pieces. Place in a bowl with the garlic and mix to combine.
  2. Soak the noodles in hot water for 15 minutes, then drop into lightly-salted boiling water and cook for 5-8 minutes, or until tender. Drain well and cut into short lengths.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the chicken and stir-fry until the flesh turns white. Push to one side of the wok, add the bamboo shoots and onion, separated into layers, and stir-fry for 1 minute, then toss with the chicken to combine. Add the fish sauce, pepper and stock, and stir-fry for 2 minutes longer, tossing to mix with the sauce. Add the noodles and stir to combine. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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