Tuesday, April 28, 2015

Glass Noodles with Roast Chicken & Chorizo in Thai Basil Chile Sauce





     A Different Kind Of Sauce!
     Today's meaty noodle house entrée is mildly spicy and it has a comfortable flavor.  The featured flavor is Thai Basil.   A good size portion of Thai Basil is used to make this recipe.  The flavor of an Italian Tomato Basil Sauce can be noticed after the first taste, but there is no tomato in this recipe.  
     Both Spanish and Mexican style Chorizo Sausage is sold at most Asian food markets in America.  The flavor of Chorizo is compatible with spicy Southeast Asian recipes.  For today's recipe, I used Mexican style uncased bulk Chorizo Sausage.  Mexican style Chorizo is usually packed in an inedible plastic casing and the bulk sausage is squeezed out.  This type of Chorizo has a high fat and moisture content.  The paprika and spices thoroughly flavor the fat, so the deep dark reddish brown fat is often used to flavor sauces or rice.
     Glass noodles are translucent clear noodles that are usually made from mung bean or tapioca flour.  Tapioca Thread Noodles were the choice for today's recipe.
     After butchering and deboning a whole chicken, there is always a small amount of scrap meat.  The scrap meat from the wings and back bone section can add up to 4 ounces, which is enough for a noodle entrée.  Roasting the chicken scrap meat while it is on the bone is the best way to retain flavor.  Plucking the cooked meat scraps off the bone is easier after roasting and there is little or no waste.
     Combinations of meats are common entrée themes throughout all of Southeast Asia.  Chicken and Spicy Sausage is a classic flavor combination.  This recipe can be made in almost the same amount of time as it takes to cook the glass noodles.
  
     Glass Noodles with Roast Chicken & Chorizo in Thai Basil Chile Sauce:
     This recipe yields 1 noodle entrée.
     Glass noodles can be soaked in water for about 20 before steaming or they can just be boiled like regular noodles.  Either way, the noodles will have a nice chewy texture if they are not overcooked.  Shocking glass noodles in ice water is an option, but it is not necessary.
     *Keep a pot of water boiling so the noodles can be cooked later in the recipe!
     Step 1:  About 4 ounces of roasted chicken is needed for this recipe.  Scraps from cutting a whole chicken into parts are a good choice.  If no scraps are handy, then roast a couple of chicken thighs or a chicken breast in a 325ºF oven.  Mildly season the chicken with sea salt and white pepper.
     Remove the chicken meat from the bones and cut the meat into thin shreds.
     Set the chicken aside.
     Step 2:  Heat a sauté pan or mini wok over medium heat.
     Add 1 teaspoon of vegetable oil.
     Add 3 ounces of Mexican Style Raw Uncased Bulk Chorizo Sausage.
     Sauté the sausage and break up any clumps.
     Saute till the sausage is halfway cooked.
     Step 3:  Add 2 minced garlic cloves.
     Add 1/2 teaspoon of ginger paste.
     Add 1 thin sliced green serrano chile pepper.
     Add 1/4 of small chopped red bell pepper.
     Sauté till the sausage is fully cooked and the vegetables are tender.
     Step 4:  Add the reserved 4 ounces of shredded roasted chicken.
     Add 1 1/2 cups of vegetable broth.
     Stir the ingredients.
     Reduce the temperature to low heat.
     Step 5:  Now is the time to start cooking the tapioca thread noodles!  Cook 1 portion of Tapioca Thread Noodles in the pot of boiling water, till they are tender.  The sauce can be finished while the noodles cook.
     Step 6:  Simmer and reduce the sauce, till the excess liquid evaporates and it is a thin consistency.    
     Step 7:  Add 2 1/2 tablepoons of oyster sauce.  (Oyster sauce is available in most grocery stores or Asian food markets.)
     Add 1/4 cup of small chopped Thai Basil.
     Add 1 green onion that is cut into bite size pieces.
     Add 1 teaspoon of lime juice.
     Simmer and reduce the sauce, till it becomes a medium thin consistency that easily coats the sausage and chicken.  (If the sauce becomes too thick, then add a small splash of vegetable broth.)
     Keep the sauce warm over very low heat.
     Step 8:  When the tapioca thread noodles become tender, drain off the water.
     Mound the tapioca thread noodles in the center of a shallow soup bowl or noodle bowl.
     Spoon the Roast Chicken & Chorizo in Thai Basil Chile Sauce in the bowl around the glass noodles.
     Garnish the noodles with a Thai Basil sprig.
  
     Just because this noodle entrée is red in color, it does not mean this appetizer is extra spicy hot!  Most of the red colored spice in chorizo is mild Spanish Paprika!  This is a tasty chili style glass noodle bowl!

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