RECOMMENDED TOOLS
(These are the same tools I use at home)
☐Wok/ Deep frying pan
☐ Cutting board
☐ Measuring Cups and Spoons
☐ Knife
☐ Tongs
☐ Spatula
☐ Serving platter
CATEGORY: LUNCH / DINNER
PREP TIME: 30 MINS
COOK TIME : 30 MINS
A Way to make Chicken broth at home...
before you start:
☐ Read the recipe once from start to finish
☐ Check all ingredients
It is very important to rinse the noodles in cold water so they do not stick together. With scissors, cut vermicelli noodles into smaller (but still fairly large) pieces.
INGREDIENTS
-
1 14 oz Arrowroot Vermicelli
-
1 Whole Onion, sliced
-
4 Cloves Garlic, sliced
-
1 Chicken Breast, Boiled and shredded
-
1 Cup Carrots, Julienned
-
1 Pack of Broccoli, sliced
-
2 Tbsps. Soy Sauce
-
2 Tbsps. Sesame Oil
-
1 Tbsp. Chicken Powder or Salt & Pepper to taste.
pROCEDURE
-
In large pot, boil water. Cook vermicelli noodles until al dente, usually less than 5 minutes. Drain in a colander and rinse with cold water to avoid sticking.
-
Boil your chicken breast for 12 - 15 mins. Thicker or frozen ones take 25 mins. Let it cool before shredding.
-
Sauté Onions and Garlic.
-
Add the vegetables and shredded chicken breast.
-
Add Soy sauce, chicken powder or your option of salt and pepper to taste.
-
Add noodles, stir until all the vegetables are distributed evenly to the whole dish.
-
Add the sesame oil for aroma and to make noodles shine.
SERVING VARIATIONS
