I was really happy with this chicken dish I whipped up last night. Usually when I marinate meat I don’t use any wine, mostly just lemon juice, but this time I thought I’ll give it a go, did my usual flavorings and added some cooking rice wine, and wow it was great! Very tasty,and had a Korean taste about it, and I didn’t even have to marinate it for a long time.

5 chicken thigh fillets
2 tbsp cooking rice wine
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp salt
1 tsp cracked pepper
¼ cup water
1 tbsp cornflour
1 cup mushrooms (sliced)
5 stalks asparagas (2 inch lengths)
200g bean vermicelli
2 tbsp oil
1 tbsp shallots (sliced)

Sauce

1 1/2 tbsp oyster sauce
3/4 cup water
1 tsp soy sauce
1 tsp cornflour

Remove any visable fat from chicken and slice into bite size pieces. Soak bean vermicelli in warm water for 10 minutes, then drain well.

Combine rice wine, soy sauce, sesame oil, salt, pepper, water and cornflour in a large bowl, stir well then add in chicken pieces. Cover and refridgerate until needed.

Thinly slice mushrooms, and cut asparagas on an angle into 2 inch lengths.

Using a large non stick fry pan, add in chicken and cook on medium heat, when nearly done add in mushrooms and cook until soft, then add in asparagas. Remove from heat and set aside.

Add oil to fry pan then spread vermicelli out evenly in a circle, cook on high heat until crisp, flip and then do the same for other side. Slice vermicelli like pizza into 8.

Mix together oyster sauce, water, soy sauce and corn flour, pour into frypan and bring to boil then add cooked chicken and combine, place on top or vermicelli and garnish with shallots.