Saturday, October 25, 2008

Sesame Chicken and Bean Threads

This is a Korean specialty but similar to Filipino's Sotanghon. The taste is different though because this one is spicy and so tasty because of the marinade. The Koreans use egg strips to garnish this dish. To simplify preparation, just omit the egg strips. For additional ease, make the marinade ahead. Then, marinate the chicken in the refrigerator for up to 4 hours. The longer you marinate, the better the taste is. The marinade really adds flavor to the chicken. This is another recipe from Wok Cuisine book.

1 tbsp cooking oil (optional)
2 beaten eggs (optional)
4 medium boneless, skinless chicken breast halves (12 ounces total)
1/4 cup soy sauce
3 tbsps water
1 green onion, thinly sliced
1 tbsp sugar
1 tbsp sesame seed, crushed
2 tsps sesame oil
2 cloves garlic, minced
8 dried mushrooms
2 ounces bean threads
1 tbsp cooking oil
1 small onion, thinly sliced and separated into rings
1 9-ounce package frozen French-style green beans, thawed (I used green beans in a can)
2 large carrots, shredded

*If desired, make egg strips. For egg strips, pour 1 tbsp cooking oil into a wok or large skillet. Preheat over medium heat. Add eggs. Lift and tilt to form a thin sheet. Cook, without stirring, about 2 minutes or just till set. Slide onto a cutting board. Cut into 2x3/4-inch strips. Set aside. Rinse chicken and pat dry. Cut into bite-size strips. For marinade, stir together the soy sauce, water, green onion, sugar, sesame seed, sesame oil and garlic. Stir in chicken. Cover and marinate for 30 minutes. Drain, reserving marinade.

*Meanwhile, soak mushrooms for 30 minutes in enough warm water to cover. Rinse and squeeze to drain thoroughly. Slice thinly, discarding stems. Soak bean threads for 15 minutes in enough warm water to cover. Drain well. Cut into 3-to-4-inch lengths. Set aside.

*Pour 1 tbsp cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add onion; stir-fry for 2 minutes. Add green beans (I added it later for I used the ones in a can.) Stir-fry for 1-2 minutes or till crisp-tender. Add carrots; stir-fry for 30 seconds more or till heated through. Remove the vegetables from the wok. Add the chicken to the hot wok. Stir-fry for 2-3 minutes or till no pink remains. Add the reserved marinade, mushrooms, bean threads and cooked vegetables to the wok. (I also added the green beans from a can). Cook and stir about 1 minute more or till heated through. If desired, garnish with egg strips. Serve immediately. Makes 4 servings.

Nutritional information per serving: 306 calories, 27 g protein, 29 g carbohydrate, 10 g fat (2 g saturated), 54 mg cholesterol, 1,103 mg sodium, 681 mg potassium.

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