Sunday, December 16, 2018

Rice Vermicelli Fried Noodle - FUJIAN GAN TSAO MIFEN

If I remembered it correctly, the waitress said it is called FUJIAN GAN TSAO MIFEN - FUJIAN is a province of China.  We never been there, but we came across this interesting very simple and tasty dish at Hong Kong Islander restaurant located in Sacramento.  Office friends were looking for this interesting Dim Sum that he said he really enjoyed - crispy shrimp wrapped in white soft rice.  We all thought is shrimp CHEONG FUN, but he said it is not.  When we described it to the waitress, she was so sure what we are talking about and then, this got delivered.
We all looked at each other for this burnt looking rice vermicelli dish
 We dug in, nevertheless.  Scallop, chicken, asparagus or fennel stems, woodear ... It tasted so good.
 So, I decided to try making it myself at home.  Yes, I know, my kitchen sink is not fixed.  I am improvising one of other sink in the meantime.  (It's a mess in the kitchen because of it.)
After hydrating two packages of rice vermicelli and two Chinese mushroom or SHIITAKE in hot water/after boiling, using Scissors, cut the rice vermicelli at both end. 
The dry vermicelli comes rolled up into rectangular shape. 
When you add it to a bowl of hot water, it hydrates into soft noodle, yet still need more heat to be cooked. 
Before lifting them up with chop sticks or strainer to drain the water off, while it is still in the bowl, scissor them at both end. Slice and chop the hydrated mushroom. 
The mushroom might need hotter water to hydrate than the vermicelli.  You should not see "white" dry stem, but moist mushroom. Otherwise, it will be challenging to slice them and chop.
Add three tablespoon of avocado oil to the frypan.
RESERVE the water that mushroom and vermicelli got hydrated in. 
Strain the vermicelli out of the bowl by lifting them up using chop stick or strainer - Add to the frying pan.
The vermicelli do not need to be totally strained.  It needs some liquid to cook in the fry pan. Let it cook covered at medium heat.  Keep your 'ears' open and listen to the sound while you prepare the meat. What you want to achieve is cooked rice vermicelli with browned on one side.
 Chop up half of chicken breast and thaw shrimp or fish or whatever you got.  I used four shrimps and chopped them up after deveining them.  1/2 Cup chopped green onions, 2 stalks of celery sliced.
Add chicken first into fry pan.  Stir fry for 40 seconds.  Add shrimp.  Stir fry for 30 seconds.  Add celery and green onions.  Stir fry and add mushroom.
Turn to low. 
 Mix 1 TBsp of soy sauce (low sodium) with 1 tsp of Chinese hot chili paste (LA JIAO JAN), 2 tsp of TONKATSU sauce, 1 TBsp of KATAKURIKO - potato starch.  Mix in 1/4 C reserved liquid from hydrating mushroom and vermicelli.  Add more liquid - at least to 1/2 C.  Add to the meat mixture in frypan. 
Turn heat to medium high. 
Quickly add the rest of liquid - 1/3 to 1/2 Cup more and quickly stir before it start to congeal.  As it thickens, cook for 1 minute.  Turn off heat.
 Check on vermicelli often.  When one side is browned, turn off the heat.  Get a serving plate ready.

 Transfer the meat to a dish and flip transfer the vermicelli to the top.  Sprinkle with green onions and serve.   To serve, portion the noodle into section and or break it apart and mix with meat and serve.
It turned out delicious.

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