Chicken variety meats with dried vegetables

Chicken variety meats with dried vegetables

Long ga xao do tau

By
From
South East Asian Food

Ingredients

Quantity Ingredient
30g mung-bean vermicelli
25g dried beancurd sheet or beancurd twists
25g cloud-ear fungus
25g dried lily buds
1 tablespoon vegetable oil
2 garlic cloves, sliced
1 brown onion, thickly sliced lengthwise
250g chicken giblets or liver or heart or combination of the three
1 tablespoon light soya sauce
1/2 teaspoon sugar, or more to taste
splash chicken stock or water
salt, to taste

Method

  1. Soak the mung-bean vermicelli in hot water for 5 minutes. Similarly soak the dried beancurd sheets for 15 minutes to soften them. If you are using dried beancurd twists – which, incidentally, have a more interesting texture – you will need to have soaked them for some hours or overnight beforehand. Soak the cloud-ear fungus in warm water until soft and do the same with the lily buds. Drain them all well, cut the vermicelli into 4 cm lengths, the beancurd into 3 x 4 cm pieces, and the fungus into quarters if it is large. Tie a knot in the middle of each lily bud to allow it to hold some texture through the cooking.
  2. Heat the oil in a wok. Put in the garlic and the onion and stir-fry until fragrant. Add the meat or combination of meats and stir-fry until they change colour, then put in the dried beancurd, cloud-ear fungus and lily buds. Mix and stir-fry a little. Add the soya sauce and sugar, a splash of chicken stock or water and salt, if required, then stir-fry until everything is cooked. Add the vermicelli only towards the end, as it will stick. Continue stirring until everything is well mixed and the vermicelli is heated through, then serve.
Tags:
SBS
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