Recipe - Stir-Fried Chicken Wrice-Flour Noodles

2 Dried black mushrooms
One fourth cup Almond meats
1 Chicken breast
2 tablespoon Smoked ham
One half Clove garlic
2 sl Fresh ginger root
Oil for deepfrying
1 cup Riceflour noodles
2 tablespoon Oil
2 tablespoon Sherry
2 tablespoon Stock
One half teaspoon Salt
One half teaspoon Sugar

1. Soak dried mushrooms. Blanch almond meats.

2. Skin and bone chicken. Then dice chicken, soaked mushrooms and smoked
ham. Crush garlic and ginger root.

3. Heat oil. Deepfry almonds until lightly browned (see "Howto Section").
Drain on paper toweling.

4. Deepfry riceflour noodles until crisp and white (see "Howto
Section"). Drain on paper toweling. Then transfer to a serving dish.

5. Heat remaining oil. Add garlic and ginger root; stirfry to brown
lightly. Add chicken and stirfry until it begins to brown (2 to 3
minutes).

6. Add mushrooms and ham, stirfrying a few times. Sprinkle with sherry,
stock, salt and sugar; then cook, stirring, about 1 minute more. Pour
mixture over deepfried noodles. Serve at once, garnished with almonds.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.