December 7, 2010

Holiday Chowmein

Del Monte Kitchenomics presents another recipe for the Holiday Season. 
This recipe is rich in Vitamin B3 which helps promote digestion and healthy skin.  

350 g (350 g)
chicken breast fillet, cut into strips
200 g (200 g)
shrimps, shelled, tails kept intact
350 g (350 g)
bihon or canton noodles
5 pc (21 g)
dried shitake mushrooms, soaked and sliced
½ tsp (2.3 g)
sesame oil
¼ cup (14.4 g)
sliced wansuy sauce

2 packs (230 g)
DEL MONTE Pineapple Tidbits, drained, reserve syrup
1/3 cup (103.33 g)
oyster sauce
2-¼ cups (535.5 g)
chicken stock
1 tsp (4 g)
ginger, grated
12 pc (96 g)
shallots, sliced thinly
2 tsp (9 g)
brown sugar
6 stalks (12 g)
chives, sliced
2 tbsp (18 g)
cornstarch, dissolved in pineapple syrup

1. SAUT√© chicken, shrimps and mushrooms in sesame oil until cooked. Season with salt to taste. Set aside.

2. COMBINE ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer. Set aside.

3. DEEP fry noodles in batches until crispy. Transfer to a platter.

4. POUR sauce and top with wansuy.


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