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 These oxtail noodles make a wonderfully hearty and satisfying dish with a dark, shiny sauce. The cold, spicy chicken dish is often served at banquets in China; it also makes a particularly good lunch or picnic dish. The sauce, with its unique hot, nutty taste, gives the chicken an exotic flavour. For those who don't like a hot peppery taste, the chilli oil can be ommited. Menu serves 6.
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1. Szechuan Dan Dan Noodles
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450 g (1 lb) rice stick noodles 3 tablespoons vegetable oil 1 1/2 tablespoons dried shrimps, soaked for 20 minutes, drained and chopped 6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded 50 g (2 oz) Szechuan pickle, chopped 2 garlic cloves, crushed 3 teaspoons minced root ginger 225 g (8 oz) minced pork 1 1/2 tablespoons soy sauce 1 tablespoon red chilli oil or chilli sauce 2 spring onions, finely chopped 600 ml (1 pint) chicken stock salt freshly ground black pepper
Preparation time: 15 minutes Cooking time: 10 minutes 2. Heat the oil in a wok and add the shrimps, mushrooms, pickle, garlic and ginger. Stir-fry for 30 seconds and then add the minced pork. 3. Mix the pork with other ingredients over high heat for 4 minutes. Mix the soy sauce, red chilli oil, spring onions and 150 ml(1/4 pint) of the stock together and pour into the wok. Season with salt and pepper. 4. Slimmer for 5 minutes, then pour in the remaining stock and bring to the boil. Divide the noodles among the serving bowls and pour on some sauce.
2. Chicken with Cold-Tossed Beansprouts
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1 teaspoon wine vinegar 2 teaspoons sesame oil 1 1/2 teaspoons sugar pinch of MSG 225 g (8 oz) beansprouts, blanched in boiling water and refreshed 2 cooked chicken breasts, cut into matchstick shreds 1 1/2 tablespoons sesame paste or peanut butter 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 spring onion, finely chopped 1 slice root ginger, peeled and finely chopped 1 garlic clove, crushed 1 tablespoon red chilli oil
Preparation time: 8 minutes 2. In a bowl mix together the sesame paste, soy sauce, remaining sugar, remaining sesame oil, Worcestershire sauce, spring onion, ginger and garlic. Spoon this over the chicken and then sprinkle on the red chilli oil. Serve this dish cold.
3. Oxtail Noodles with Parsley, Coriander and Spring Onion
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1.8 kg (4 lb) oxtail, cut up 450 g (1 lb) rice stick noodles 600 ml (1 pint) beef stpck 1 chicken stock cube 4 tablespoons soy sauce freshly ground black pepper 3 tablespoons hoisin sauce 2 tablespoons yellow bean paste 1 tablespoon sugar 6 tablespoons dry sherry 5 spring onions, finely chopped 1 1/2 tablespoons cornflour 5 tablespoons water 4 tablespoons chopped parsley 3 tablespoons chopped coriander leaves
Preparation time: 15 minutes Cooking time: about 4 hours Oven: 180 degree C, 350 degree F, Gas Mark 4 2. Heat the stock in a casserole. add the crumbled stock cube, soy sauce, pepper (to taste), hoisin sauce, yellow bean paste, sugar and half the sherry. Bring to the boil and add the oxtail. Stir until the oxtail is well coated with sauce. cover and cook in a preheated oven for 3 1/2 hours, stirring every half hour and adding more stock when necessary.
3. Place the drained noodles in a wok. Sprinkle evenly with the
chopped spring onion. Pour the gravy from the casserole over the
noodles and spring onion. turn over medium heat for 3 minutes, until
the noodles are reheated through.
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