Serves:4
Preparation time:20 mins
Cooking time:40 mins
Ingredients:
- 800g chicken, cut into medium-sized chunks (chicken drumettes, wingettes and thigh fillets)
- 150g Chang's Wide Potato Glass Noodle (half a packet)
- 1 medium size potatoes
- 1 carrots
- 1/2 medium onion
- 3 - 4 rehydrated dried shiitake or button mushrooms
- 2 stalks of spring onion
- 1 tsp sesame seeds
- 4-5 dried whole red chillies
Braising liquid (mix these in a bowl):
- 2 Tbsp Chang's Crispy Noodle Salad Dressing
- 1/2 cup of Chang's Gluten Free Tamari Light Soy Sauce
- 2 Tbsps Chang's Original Oyster Sauce
- 1 Tbsp Chang's Pure Sesame Oil
- 1/4 tsp black pepper
- 4 cloves of garlic, chopped
- 1 tsp minced ginger
Method:
- Soak the potato glass noodles in hot water for about 45 minutes while preparing the other ingredients. Drain well before using.
- Clean the chicken and cut into small pieces. Trim off excess fat.
- Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
- Heat up a medium pot on medium-high heat, add 2 tbsp of vegetable oil and sear the chicken until it’s browned on both sides.
- In the same pot, carefully add the braising liquid to the pot and bring it to boil.
- Add the potatoes, mushrooms, carrots, onions, dried chillies and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes. Stir occasionally.
- Add the glass noodles, and spring onions and simmer until the noodles are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the glass noodles are mixed with the sauce.
- Garnish with the sesame seeds. (You can add additional spring onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.
