| Braised
Chicken with Black Sesame Oil and Rice Wine
Chef Herman Lai of Pearl Liang Restaurant at the Grand
Hyatt Taipei Hotel - Taipei, Taiwan
As performed at Madrid Fushion 2005
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 1 free-range chicken
- 1/3 cup black sesame oil
- 4 ounces fresh ginger, sliced
- 1 Tablespoon Chinese medlar herbs
- 2 cups rice wine
- 1 quart chicken stock
- 4 ounces uncooked vermicelli noodles
- Salt and pepper to taste
Method:
Clean and dice the chicken into large cubes. Heat the black sesame
oil over high heat and sauté the sliced ginger to golden
brown. Add the chicken cubes and fry to golden brown. Add the rice
wine and cook about 1 minute. Add Chinese medlar herbs. Add chicken
stock and cook about 15 minutes, until the chicken is just cooked
through. Season to taste with salt and pepper.
Bring a pot of water to a boil. Cook vermicelli noodles, about
2 minutes. Drain.
Arrange noodles on a platter. Place chicken on top. Ladle broth
over the chicken and noodles. Garnish with ginger strips and coriander.
Wine Pairing:
A medium-bodied sake such as the Tentaka Kuni "Hawk
in the Heavens" Junmai sake
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