4teaspoonstoasted sesame seedssee recipe on page 36
4oz.bonelessskinless chicken breast halves, cut into 3/4-inch pieces
6tablespoonsvegetable oil
8oz.fresh mushroomspreferably shiitake, sliced
1largeonionpeeled and chopped
3 to 4mediumcarrotspeeled and cut into thin 2-inch strips
1cupfresh or canned bean sprouts
1/2cupcleaned and chopped fresh spinach
5oz.cellophane noodles
5teaspoonssesame oil
Egg pancake
Instructions
In a medium bowl, combine 2 tbsp. soy sauce, 1 tsp. sugar, garlic, 2 tsp. sesame seeds, and chicken.
Set aside.
In a large frying pan or wok, heat 1 tbsp. vegetable oil over high heat for 1 minute.
Add chicken and fry, stirring frequently, for 2 to 3 minutes, or until white and tender.
Place the chicken in a large covered bowl.
Wash and dry the pan.
In the same pan, heat 1 tbsp. oil over high heat for 1 minute.
Add mushrooms and cook, stirring frequently, for 1 minute, or until soft.
Add to the chicken.
Repeat with remaining vegetables, cooking each one separately.
You won’t need to wash the pan between vegetables.
Cook and drain noodles according to the recipe on page 35.
Cut noodles into 3-inch lengths.
Add to the chicken.
Add 2 tbsp. soy sauce, 1 tsp. sugar, 2 tsp. sesame seeds, and 5 tsp. sesame oil to the chicken mixture and mix thoroughly.
Serve warm, garnished with egg pancake.
Notes & Wine Advice
Harmony Bowl:
This popular dish, known as Chap Ch’ae, can also be prepared with thinly sliced beef, pork, or firm tofu.
Wine Advice:
Complement the diverse flavors of Chap Ch’ae with a medium-bodied white wine like a Viognier or a lightly oaked Chardonnay. The wine's texture and subtle richness will enhance the harmony of the mixed vegetables and noodles.