Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Boned chicken breast

  2. 1/2 cup 73g / 2.6oz Diced mushrooms

  3. 1/2 cup 73g / 2.6oz Diced ham

  4. 1 cup 146g / 5.1oz Diced bamboos shoot

  5. 1 cup 146g / 5.1oz Diced white leeks -

  6. 1/2 cup 80g / 2.8oz Green beans - (cooked)

  7. 2 Eggs

  8. 3 oz 85g Rice noodles

  9. 1 cup 237ml Oil

  10. 20 Mandarin dan bing ** Marinate

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1 tablespoon 15ml Cornstarch

  13. 1 tablespoon 15ml Cold water Seasoning Sauce

  14. 1 teaspoon 5ml Salt

  15. 1/2 tablespoon 7 1/2ml Soy sauce - (light)

  16. 2 teaspoons 10ml Cornstarch

  17. 1 teaspoon 5ml Sesame oil

  18. 2 tablespoons 30ml Soup stock

  19. 1/8 teaspoon 0.6ml Black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *(or soaked black mushrooms) **(or spring roll skin) Procedure: 1. Heat oil until very hot. Deep fry the rice noodles until puffed and golden (only 2 or 3 seconds for each side). Put on a platter. Crush them with a fork or chopsticks.

  2. Cut the chicken into 1/4 inch cubes. Marinate with salt, cornstarch and water at least 20 minutes. Then fry with 1 cup of hot oil only 30 seconds and drain.

  3. Make a thin pancake with the beaten eggs. cut into 1/4 inch cubes.

  4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the bamboo shoot, the green beans, and the ham. After 1 minute add fried chicken, egg cubes, and seasoning sauce. Stir fry over high heat until mixture thickens. Then, add the white leeks. Turn off the heat right away. Put on platter over fried rice noodles.

  5. Serve with Mandarin Dan Bing or spring roll skin which will be used to wrap around the meat and noodle mixture. NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found on page 231 of Volume I of Pei Mei's Chinese Cook Book. From Pei Mei's Chinese Cook Book Volume II by Fu Pei Mei


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