Vermicelli chicken

Ingredients

• 2 tbsp olive oil
• 3–4 x 2 cm pieces ginger, peeled and thickly sliced
• 4 garlic cloves, peeled
• 1 whole chicken, cut into pieces
• 1 tbsp brown vinegar
• ½ cup diced celery
• 1–2 tomatoes, diced
• 400 g can whole peeled tomatoes
• 1–2 carrots, chopped
• 2–3 potatoes, peeled and quartered
• 1 cup dried shiitake mushrooms, soaked in warm water for 30 minutes, drained and thinly sliced
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 tbsp light soy sauce
• 250 g vermicelli glass noodles

Instructions

Heat the oil in a large saucepan over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the chicken and cook for 8–10 minutes, or until lightly browned.  Stir in the vinegar, celery, diced tomato, canned tomato, carrot, potato and mushroom.  Season to taste with the salt and pepper. Stir in the soy sauce. Cover, reduce heat to low and cook for 30 minutes, or until just cooked through.

Meanwhile, place the vermicelli noodles in a heatproof bowl and add enough boiling water to just cover.  Do not drain.  When chicken is cooked, add the noodles and soaking water to the saucepan and serve.