Recipes from June 7, 2007
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Singapore Street Noodles
(Gluten-free)
1 lb. package rice sticks*
8 oz. medium-sized shrimp
8 oz. chicken, julienned
4 Tbsp. canola oil, divided
1 Tbsp. chopped garlic
1 cup shredded cabbage
1/2 cup julienned carrot
2 medium tomatoes, large dice
1 cup P.F. Chang’s Gluten-free Sauce
1 bunch scallion, green parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 tsp. sesame oil
1/3 cup fried shallots* (optional)
1 lime, quartered
Bring 2 gallons of water to a rolling boil. Place rice sticks in
boiling water for 2 minutes, just until soft. Drain in colander and
immediately rinse under rapid-running hot water for 1 minute. Drain
well and toss with 2 tablespoons of the oil. Set aside.
In a hot wok, stir-fry shrimp and chicken in 2 tablespoons oil
just until done, about 2 minutes. Add garlic, cabbage, carrots and
tomatoes; stir-fry 1 minute. Add rice sticks and stir-fry 1 minute.
Add gluten-free sauce and stir-fry until all ingredients are well
combined, about 2 minutes. Add scallions, cilantro and sesame oil;
toss briefly. Sprinkle with fried shallots and garnish with lime
wedges. Makes 3 to 4 servings.
*Available at Asian markets.
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P.F. Chang’s Gluten-free Sauce
1 cup chicken stock
1 cup sugar
3/4 cup rice wine
3 cups wheat-free soy sauce
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 Tbsp. Sichuan pepper salt
Bring chicken stock to a boil in a medium pot. Add remaining ingredients,
reduce heat and stir until sugar dissolves. Remove from heat.
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Ginger Chicken With Broccoli
(Wheat-free)
1 lb. boneless, skinless chicken breast, sliced
Marinade for Chicken
2 eggs
2 Tbsp. cornstarch
2 Tbsp. vegetable oil
1/4 tsp. white pepper
1/4 tsp. salt
Combine ingredients and pour over chicken. Marinate in refrigerator
at least 3 hours.
Sauce
1/2 cup wheat free soy sauce
2 Tbsp. rice vinegar
2 Tbsp. sugar
1/2 cup chicken stock
Combine ingredients and set aside.
Vegetables and Aromatics
2 Tbsp. minced ginger
2 Tbsp. minced green onion
1 Tbsp. minced garlic
1/2 pound broccoli trimmed to 2- to 3-inch florets
Finishing Touches
4 Tbsp. cornstarch
8 Tbsp. cold water
Pure sesame oil
In a seasoned wok, bring 2 1/2 cups chicken stock or water to a boil.
Lower heat to a simmer. Place marinated chicken slices in liquid; stir to
prevent pieces from sticking together. Cook until two-thirds done, about
2 to 3 minutes. Remove chicken and drain. In the same liquid, cook broccoli
until tender crisp, or steam in bamboo or metal steamer until tender crisp.
Assemble cooked broccoli in a ring pattern on serving plate. Keep warm.
Drain liquid from wok and clean thoroughly. Return wok to stove and heat
3 tablespoons vegetable oil. Stir-fry ginger, green onion and garlic on
medium heat until flavors and aromas are released, about 5 to 8 seconds.
Add sauce ingredients and bring to a simmer. Return partially cooked
chicken to wok, cook and stir until tender and cooked through, about 2 to
3 minutes. (Note: always use a cooking thermometer to check that internal
temperature of poultry is 165 degrees F or higher.)
While sauce is simmering, stir in cornstarch and water mixture; cook
and stir constantly until thickened. To check for proper consistency, make
sure the mixture coats the back of a wooden spoon; add more cornstarch, if
necessary. Adjust seasoning as desired. Drizzle with 1 teaspoon sesame oil.
Pour chicken with sauce in center of broccoli ring. Makes 3 to 4 servings.
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