1/4 pound chicken / pork
1 medium onions -- chopped
1 medium zucchini -- chopped
1 cup cha jang (black bean paste, not sauce!)*
oil or shortening
1-2 cups chicken broth or water
1 tablespoon corn starch
1 tablespoon water
fresh chinese noodles -- cooked
*Look for this at a Chinese or a Korean Market. No substitutes!
Directions:
1. Cut the chicken into small pieces.
2. In a wok, over high heat, stir fry the onion and zucchini. Depending on
the size of the wok, you might have to do it in batches. Remove and set aside.
3. Stir fry the chicken till it is cooked, approximately 1 - 2 minutes. Add the vegetables and mix.
4. Add the chicken broth. Bring it to a boil.
5. While waiting for it to boil, heat the shortening or oil in another pan. The amount varies, depending upon the amount of the black bean paste, but don't be too stingy with the oil. Dump the paste in the wok, stirring quickly to avoid burning. Stir for approximately 2 -3 minutes.
6. Add the stir fried paste to the vegetable and chicken mix.
7. Mix the corn starch and water. Add it to the wok and stir til thickened and bubbly.
8. Serve immediately over cooked noodles.
9. Add sliced cucumber and egg to garnish.
No comments:
Post a Comment