Fresh Rice Noodles With Shredded Chicken (Gai See Guen)

Name: Fresh Rice Noodles With Shredded Chicken (Gai See Guen)
Yield: 8 to 10 pieces
Cuisine: Chinese
Ingredients: 3 cups peanut oil; ½ pound fresh pork, shredded into 1 ½-inch lengths; ½ pound chicken cutlets, shredded into 1 ½-inch lengths; 1 ½ cups bamboo shoots, shredded into 1 ½-inch lengths; ⅓ cup Chinese mushrooms, soaked, washed, squeezed dry, stems discarded and caps shredded; 1 tablespoon dry white wine; 2 ½ tablespoons oyster sauce; 1 ½ teaspoons light soy sauce; ¾ teaspoon salt (optional); 1 ½ teaspoons sugar; Pinch of white pepper; 2 tablespoons cornstarch; ¼ cup chicken broth; 1 teaspoon sesame oil; 2 sheets fresh rice noodle

By Eileen Yin-Fei Lo

Published August 12, 1986

Total Time: 35 minutes, plus overnight refrigeration
Rating: 3(15)
Comments: Read comments

Featured in: CHINESE NOODLES, THE PASTA BEFORE MARCO POLO

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Ingredients

Yield:8 to 10 pieces

3 cups peanut oil

FOR FILLING

½ pound fresh pork, shredded into 1 ½-inch lengths
½ pound chicken cutlets, shredded into 1 ½-inch lengths
1 ½ cups bamboo shoots, shredded into 1 ½-inch lengths
⅓ cup Chinese mushrooms, soaked, washed, squeezed dry, stems discarded and caps shredded
1 tablespoon dry white wine

FOR SAUCE, COMBINE IN A BOWL

2 ½ tablespoons oyster sauce
1 ½ teaspoons light soy sauce
¾ teaspoon salt (optional)
1 ½ teaspoons sugar
Pinch of white pepper
2 tablespoons cornstarch
¼ cup chicken broth
1 teaspoon sesame oil
2 sheets fresh rice noodle

Ingredient Substitution Guide

Preparation

Step 1
Blanch the filling ingredients in hot oil in the following way: Heat wok over high heat, add oil and heat to 300 to 325 degrees. Add pork, loosening the meat with a spatula. Add chicken in the same manner. Add vegetables. Cook for 1 to 2 minutes, turn off heat, and remove with a large strainer. Drain over a large bowl. Reserve the oil left in the wok for another use.
Step 2
Wash the wok, place back on stove, heat and dry with a paper towel.
Step 3
Reheat the wok and stir-fry the meat and vegetables for 1 to 2 minutes. Add white wine and mix well.
Step 4
Make a well in the center of the ingredients, pour in the sauce mixture, and mix thoroughly. When the mixture thickens, add sesame oil and mix well. Remove the filling to a shallow dish and allow to cool to room temperature. Refrigerate for at least 4 hours, or overnight.
Step 5
Unwrap the rice noodle, roll it out with its sticky side up and flatten it with the fingers. With a scraper cut out skins, 6 inches by 6 inches.
Step 6
Along one edge, line filling, about 4 inches long and 1 inch thick. Roll the skin tightly, trim the ends and place on a heatproof dish or plate. Repeat until all of the filling is used.
Step 7
Place the dish in a steamer and steam for 10 to 15 minutes, or until hot. Serve immediately.