Chicken vermicelli
🍗 Steamed wheat vermicelli with roast chicken and a soft onion, carrot and turnip sauce.
Ingredients
- 600 g boneless skinless chicken thigh, in four portions
- 300 g dry wheat vermicelli, not rice or mung-bean noodles
- 400 g sliced onions
- 150 g carrot, finely diced
- 150 g turnip, finely diced
- 100 g red bell pepper, finely diced
- 3 garlic cloves, chopped
- 10 g grated fresh ginger
- 30 ml lemon juice
- 20 g mustard, divided into two 10 g portions
- 45 ml oil: 15 ml each for chicken, sauce and vermicelli
- 150 ml water for the sauce
- 250 ml warm water for moistening noodles, adjusted gradually, plus separate steaming water
- 1 bay leaf
- ½ teaspoon salt and pepper, adjusted to taste
Preparation
Mix chicken with ginger, half the garlic, lemon, 10 g mustard, 15 ml oil and some salt and pepper. Cover and marinate in the refrigerator for 30 minutes. Do not wash poultry under the tap.
Preheat the oven to 200°C. Roast chicken and marinade in a dish for about 30–35 minutes, reaching 74°C at the center. Extend for thicker pieces and keep warm.
Meanwhile heat 15 ml oil in a saucepan. Cook onions and bay for 10 minutes, then add remaining garlic, pepper, carrot and turnip.
Add the 150 ml sauce water, cover and simmer 20–25 minutes until vegetables are tender. Stir in the remaining 10 g mustard, adjust salt and remove bay.
At the same time coat dry vermicelli with the remaining 15 ml oil. Put in a suitable steamer basket above, not touching, simmering water. Steam 10 minutes after steady steam appears.
Transfer to a heatproof bowl, separate with two forks and gradually sprinkle about half the 250 ml warm water. Steam 10 more minutes, separate and moisten again according to firmness. Steam another 5–10 minutes or follow the product until no hard center remains.
Fluff and divide into four servings with fully cooked chicken. Add a little onion-vegetable sauce first to preserve separate threads. Serve hot.