This is an authentic Chinese dish from Southeast China. My wife is in her last year, working on her double majors in Mandarin Chinese and Linguistics. Last summer, she had the chance to go to China for 2 months for an intensive language program. This is not your typical study abroad program; this is 10 hours a day in classes. Luckily, one of the classes was authentic Chinese cooking! This is one of our favorite dishes.
Ingredients:
-Diced green onions
-Chopped cucumber
-carrots to taste(sliced thin)
Pic of carrots and cucumbers sliced and ready:
-one red bell pepper cut into thin strips
-1 to 4 hot peppers to taste (Habanero, Bhut Jolokia, etc…your choice!) – these should also be sliced very thin.
Pic: Red bell and orange habaneros (all I could find at the supermarket. can't wait to harvest my more interesting peppers.)
-3 breasts of boneless, skinless Chicken (slice into thin medallions, ideal for stir fry)
-Soy sauce to taste (2-3 splashes)
-1 TBS Chicken Bullion powder
-1 TBS Sugar
-Noodles of your choice (we use a flat, wide noodle from the Asian market.)
-1 to 2 TBS of Chile Bean Sauce (to taste)
-1 to 2 TBS of ground peanut powder. We made our own…
To make ground peanut powder:
-Heat canola oil on medium/high heat. Once hot, add a couple handfuls of raw, shelled peanuts. Sautee until browned (but not black! Don’t burn them). Spoon them out onto a paper towel. KEEP THE OIL, as we’re going to use it for the stir-fry later.
Now, after peanuts are cooled, put them through a food processor or chopper until you have a nice, fine powder. You’ll likely have more than you can use for this recipe; you can store it in a Tupperware container in the fridge.
Looks like this when done:
=====================================
Pre-cooking step: Force wife into authentic chinese apron (seriously, she got this last summer while studying abroad in China.)
Now, let's get it on!
Step 1. Boil water w/ salt for noodles. Cook noodles until tender. Drain and rinse with cold water.
Step 2. Add a little more canola oil to what was left over in your Wok/Skillet from frying the peanuts. Heat the oil to medium-high.
Step 3. Add Chicken to hot oil. Cook completely.
Step 4. Add your veggies/peppers and sauté with the chicken for a few minutes.
Step 5. Add the chile bean sauce and soy sauce, Sauté a little more.
Step 6. Add noodles and stir well. Sauté this for a couple minutes until everything is evenly coated and hot.
Step 7. Add chicken bullion powder, peanut powder, and sugar. Stir and sauté well until all ingredients are hot and mixed well.
ENJOY!!!
***NOTE*** I used four store-bought orange Habaneros, and it was hot. A little too hot for my wife, and she likes spicy foods (although not super hot like me.) one or two habs would probably do the trick for most people NOT on this forum.
Ingredients:
-Diced green onions
-Chopped cucumber
-carrots to taste(sliced thin)
Pic of carrots and cucumbers sliced and ready:
-one red bell pepper cut into thin strips
-1 to 4 hot peppers to taste (Habanero, Bhut Jolokia, etc…your choice!) – these should also be sliced very thin.
Pic: Red bell and orange habaneros (all I could find at the supermarket. can't wait to harvest my more interesting peppers.)
-3 breasts of boneless, skinless Chicken (slice into thin medallions, ideal for stir fry)
-Soy sauce to taste (2-3 splashes)
-1 TBS Chicken Bullion powder
-1 TBS Sugar
-Noodles of your choice (we use a flat, wide noodle from the Asian market.)
-1 to 2 TBS of Chile Bean Sauce (to taste)
-1 to 2 TBS of ground peanut powder. We made our own…
To make ground peanut powder:
-Heat canola oil on medium/high heat. Once hot, add a couple handfuls of raw, shelled peanuts. Sautee until browned (but not black! Don’t burn them). Spoon them out onto a paper towel. KEEP THE OIL, as we’re going to use it for the stir-fry later.
Now, after peanuts are cooled, put them through a food processor or chopper until you have a nice, fine powder. You’ll likely have more than you can use for this recipe; you can store it in a Tupperware container in the fridge.
Looks like this when done:
=====================================
Pre-cooking step: Force wife into authentic chinese apron (seriously, she got this last summer while studying abroad in China.)
Now, let's get it on!
Step 1. Boil water w/ salt for noodles. Cook noodles until tender. Drain and rinse with cold water.
Step 2. Add a little more canola oil to what was left over in your Wok/Skillet from frying the peanuts. Heat the oil to medium-high.
Step 3. Add Chicken to hot oil. Cook completely.
Step 4. Add your veggies/peppers and sauté with the chicken for a few minutes.
Step 5. Add the chile bean sauce and soy sauce, Sauté a little more.
Step 6. Add noodles and stir well. Sauté this for a couple minutes until everything is evenly coated and hot.
Step 7. Add chicken bullion powder, peanut powder, and sugar. Stir and sauté well until all ingredients are hot and mixed well.
ENJOY!!!
***NOTE*** I used four store-bought orange Habaneros, and it was hot. A little too hot for my wife, and she likes spicy foods (although not super hot like me.) one or two habs would probably do the trick for most people NOT on this forum.
