Gai See Mee or Noodles with Chicken and Mushroom
INGREDIENTS
- 6 Chinese dried black mushrooms
- 3 cups of chicken stock
- 3 tbs of oyster sauce
- 3 tbs of rice wine
- 1 tbs of dark soya sauce
- 1 1/2 tbs of sugar
- 2 1/2 tbs of corn starch mixed with 1/3 cup of water
- 1 lb Chinese thin egg noodles
- Chinese sesame oil to taste
- 1 cup shredded poached chicken
- chopped green onions for garnish
- crisp shallot flakes
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To prepare:
- Cover mushrooms with warm water, soak until soft
- Drain and squeeze out excess water
- Cut the caps into thin slices and discard stems
- Combine stock, oyster sauce, rice wine, soya sauce, sugar and mushrooms in a wok or pan
- Bring to boil and reduce heat, simmmering for 5 minutes
- Return to a boil
- Stir in the corn starch mixture and cook, stirring until mixture thickens to a
thin creamy consistency
- Bring 2 to 3 quarts of water to boil
- Add noodles and bring to a second boil and boil for one minute
- Drain noodles in a colander and rinse them well with cold water
- Shake off the excess water
To serve:
- To serve, reheat the noodles by dropping them into a pot of boiling water for
a few seconds. Drain well. Divide the noodles among 3 or 4 individual plates
- Dribble a bit of sesame oil over the noodles, evenly distribute the chicken,
and pour the hot sauce (with mushrooms) over all
- Garnish with green onions and crisp
shallot flakes and serve hot
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INGREDIENTS