Chicken in vermicelli fried nest recipe

Back to search results
Created by

  Print    Enlarge text

Rating:

3/ 5 stars 3 Votes
  • Cuisine: Chinese

Ingredients

Approx 1 kg chicken thigh fillets, boned
2 tbsp oyster sauce (option, sesame oil)
2 tsp corn flour
1 tbsp dry sherry
1 tbsp soy sauce
1 tsp grated ginger
Salt & pepper to taste
2 tins quail eggs
410ml bottle chicken marinade
200ml water
Straw mushrooms
1 tin Braised bamboo shoots
1 bunch fresh asparagus
225g can whole baby corn
1 packet dry rice vermicelli
Chicken stock
Oil
View conversion table

Preparation

Slice chicken fillet, put in bowl combine with oyster sauce, corn flour, sherry, salt, pepper, ginger, soy. Allow stand about ½ hour.

Place the chicken marinade and water into a saucepan and bring to boil.  Remove from heat and add the quail eggs.  Stand for approx. 1 hour turning eggs in marinade for an even absorption.

Clean and slice fresh asparagus diagonally.  Drain and slice baby corn diagonally. Drain straw mushrooms.  Drain and slice braised bamboo shoots.  Fry dry vermicelli in hot oil. 

Heat 1 tablespoon of oil in wok.  Add chicken and fry gently until cooked. Remove chicken from wok and put aside.  Add 1 tbsp oil, then crushed garlic, asparagus, braised bamboo shoots, corn, straw mushrooms and stir fry for about 10 mins.  Add the chicken and stir fry for a few more minutes. 
Then add chicken stock, corn flour, water and bring slowly to the boil.
Adjust sauce with extra oyster sauce or sesame oil according to taste.

Cook vermicelli per packet instructions, drain and arrange vermicelli around edge of plate and place chicken mixture in centre and add the warmed marinated quail eggs on top to serve.
 

If you enjoyed this Chicken in vermicelli fried nest recipe then browse more Chinese recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.

Chinese Restaurants

Displaying 10 of 813 Chinese Restaurants.

  Restaurant Book Online Suburb
1. Eastern Garden Chinese Restaurant   Toorak Gardens
2. Zen   Magill
3. Greenwood Seafood Restaurant   North Sydney
4. Harry's Singapore Chilli Crab   Sydney
5. Dragonfly Theatre & Cabaret Restaurant   Tullamarine
6. Asian Cafe   City
7. The Chairman and Yip   City
8. China Tea Club   Lyneham
9. Lakeview Restaurant   Tuggeranong
10. Leong Kitchen   Campbell

View all Chinese restaurants | Start a new search

Comments (2)

   
18 Oct 2009 03:47 AEST
Evelyn
Bottle can be purchased at Coles or Wollies Supermarkets in the Asian sections and Asian Supermarkets. It is botted as Chicken Marinade and the brand is Lee Kum Kee. Lee Kum Kee have a website and go to recipies.
Agree(0 people agree)
Disagree(0 people disagree)
30 Sep 2009 01:47 AEST
Bob
Avalon
2107
What is "bottled chicken marinade" and how do I make a substitute?
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Fatty casseroles

If you find that your goulash is too fatty either let it rest on the stove for a few minutes and then skim off the fat. If you have a little extra time place the goulash in the fridge and allow the fat to solidify on top of the dish. Remove fat before reheating.

Glossary

More

Pomegranate Molasses

A dark sticky liquid made from pomegranates and used to add a tart flavour, usually to Middle Eastern cuisine.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT