Firebird Chicken & Noodles

 

This spicy chicken stir-fry is perfection. With chicken, scallions, bamboo shoots, and a sauce that goes great over egg noodles, you'll want to make it every week!

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INGREDIENTS: (for chicken and marinade)
- 6 - 8  skinless/boneless chicken thighs (cut into about 1" pieces)
- 1 tsp water per chicken thigh

- 1 tsp ginger/onion oil per chicken thigh
- 1 tsp cornstarch per thigh

Ginger/Onion Oil
Ingredients:

- ¼ cup sesame oil
- 2" ginger (grate on med grate of box grater) or 2 Tbs granulated ginger

- 2 cloves garlic (minced) or 1 Tbs granulated garlic
- ½ med onion (small chop)

- 2 - 3 chili de arbol

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DIRECTIONS:
- heat oil until shimmering (when one piece of onion dropped fries instantly)
- Drop onion, garlic and ginger in oil and cook for 5 - 7 min. (take care not to burn)
- Remove from heat and let cool - while cooling place chilis in container. Place in squeeze bottle or  another container in fridge

INGREDIENTS: (for rest of dish)
- 2 tbs oil
- 2 tsp garlic
- 2 scallions (cut into 1/2" pieces)
- 1/2 cup bamboo shoots (cut in half lengthwise)
- 2 tbs Saki or xiaoching wine
- 2 tbs ginger/onion oil
- 2 tbs Asian BBQ Sauce (I use sweet Chinese chili sauce + Sambal mixed to taste)
- 1 tbs soy sauce
- 2 tbs sugar
- 1 tbs chili oil (oil and pepper flakes) I use Spicy Chili Crisp
- 1/3 cup chicken stock
- 1/2 tsp cornstarch

DIRECTIONS:
- add chicken to a bowl, pour in water & massage - add cornstarch & massage again. Pour

  enough oil into chicken to lightly coat each piece and massage one last time and then let sit 

  about 20 to 25 minutes. (This procedure is a type of velveting) See video for more instructions.
- pour oil in a wok
- heat until oil shimmers and add chicken. Cook on both sides until about ¾ done.
- add noodles to water (follow directions on pkg)
- add the rest of ingredients to chicken in order; garlic, Saki, sugar, soy sauce, Spicy Chili Crisp,       BBQ sauce, chicken stock, cornstarch, bamboo shoots, scallions. Cook (stirring) until chicken is

  done about 5 min.) - remove from heat and plate.

Plating:
- In a bowl put 1 tbs ginger/onion oil and 1 tbs soy sauce
- place noodles in bowl and mix to coat with sauces
- place meat mixture over noodles
- serve and enjoy

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 * I suggest mixing the all together.

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 * Get Saki at your local liquor store.

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