Ingredients
- For the sauce
- 4 tablespoons Chinese black vinegar
- 75g Chinese sesame paste
- 2 tablespoons caster sugar
- 4 tablespoons sesame oil
- 1 clove garlic, crushed
- 1?2 teaspoon grated fresh ginger
- I small red chilli (or 1?2 teaspoon chilli paste), finely chopped
- 3 tablespoons sesame seeds
- 100ml light soy sauce
- For the chicken and mushrooms
- 10g dried black fungi
- 100g oyster mushrooms
- 4 small skinned and boned chicken breasts (around 600g)
- soy sauce for poaching
- chilli oil for poaching (optional)
- 1?2 teaspoon sesame oil
- 2 teaspoons vegetable oil
- 4 spring onions, cut into long ribbons
- 250g rice stick noodles
- few handfuls water spinach, stems trimmed and leaves coarsely sliced
Method
For the sauce, place all the ingredients in a bowl with 1?4 cup of water and whisk until smooth. Set aside.
Place the dried black fungi in boiling water and soak for 30 minutes then remove from the water when pliable, reserving the water.
Cut off the stems and discard then slice the fungi with a sharp knife and set aside.
Wipe the oyster mushrooms and trim the stems. Tear them from cap to stem so they retain their natural shape. Set aside.
Place the chicken breasts in a shallow pan, cover with water, add the mushroom soaking water and season with a dash of soy and chilli oil, if using. Bring to a low simmer and cook gently for 12-15 minutes until the chicken is just tender. Do not let
the water boil or the chicken will
become tough.
Meanwhile, in a wok or frying pan heat the sesame oil and vegetable oil. Drop in the oyster mushrooms and black fungi. Fry quickly until the oyster mushrooms just start to colour then add the spring onions, mix everything well and take off the heat. Keep warm.
Remove the chicken breasts from the poaching liquor and while still warm shred into long strips.
With the chicken poaching liquid still simmering, add the noodles and stir briskly then allow to simmer for 5 minutes. Drop in the water spinach and turn over quickly. As soon as the spinach wilts remove and drain quickly.
Place in warmed bowls, top with shredded chicken then the mushroom mixture. Spoon the sauce over and serve immediately.
