Total Steps
6
Ingredients
13
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 2 eggs hard-cooked, peeled and quartered eggs
- 2 cup cabbage, coarsely shredded
- 1 large carrot, cut julienne style
- 1 chorizo de Bilbao, diced
- 1 tablespoon fish sauce(optional)
- cup water
- chicken breast, boned
- 2 small chicken thighs, boned
- cup onion, chopped
- cup oil
- 7 cloves garlic, minced
- 6 medium dried Chinese mushrooms
- 4 ounce rice vermicelli (pansit bihon)
Instructions
Step 1
Soak mushrooms and rice vermicelli in separate bowls of hot water for 20 minutes. Remove tough mushroom stems and cut caps into thin strips. Drain noodles.
Step 2
In a soup pot or deep skillet, heat about 1 tablespoon of oil. Saute 1 1/2 teaspoons of minced garlic and onion until tender but not browned. Add chicken and water. Cover and simmer for about 20 minutes or until the meat falls away from the bones. Remove chicken from broth.
Step 3
Chill broth and remove fat or, if not working ahead, just degrease warm broth. Shred chicken meat. Combine defatted broth and fish sauce and bring the mixture to a boil. Add rice sticks and simmer.
Step 4
Meanwhile, heat remaining oil in a small heavy skillet and deep-fry the remaining garlic just until pale golden. Pour oil through a strainer and drain garlic on paper toweling.
Step 5
Heat 2 tablespoons of garlic oil in a wok or skillet. Stir-fry chorizo until heated through. Add carrot and fry until almost crisp-tender. Add cabbage and mushrooms and continue to stir-fry until cabbage is almost crisp-tender. Stir in chicken, then stir the vegetable mixture into the noodles.
Step 6
Arrange the noodle mixture on a platter and surround with hard-cooked egg quarters. Sprinkle fried garlic over the noodles.