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Chinese  New  Year 2005

Pearl Liang Restaurant
Grand Hyatt Taipei Hotel
2 Sung Shou Road
Taipei, Taiwan

Braised Chicken with Black Sesame Oil and Rice Wine
Chef Herman Lai of Pearl Liang Restaurant at the Grand Hyatt Taipei Hotel - Taipei, Taiwan
As performed at Madrid Fushion 2005
Adapted by StarChefs

Yield: 4 Servings

  • 1 free-range chicken
  • 1/3 cup black sesame oil
  • 4 ounces fresh ginger, sliced
  • 1 Tablespoon Chinese medlar herbs
  • 2 cups rice wine
  • 1 quart chicken stock
  • 4 ounces uncooked vermicelli noodles
  • Salt and pepper to taste

Clean and dice the chicken into large cubes. Heat the black sesame oil over high heat and sauté the sliced ginger to golden brown. Add the chicken cubes and fry to golden brown. Add the rice wine and cook about 1 minute. Add Chinese medlar herbs. Add chicken stock and cook about 15 minutes, until the chicken is just cooked through. Season to taste with salt and pepper.

Bring a pot of water to a boil. Cook vermicelli noodles, about 2 minutes. Drain.

Arrange noodles on a platter. Place chicken on top. Ladle broth over the chicken and noodles. Garnish with ginger strips and coriander.

Wine Pairing:
A medium-bodied sake such as the Tentaka Kuni "Hawk in the Heavens" Junmai sake


   Published: January 2005
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