Bean Thread Vermicelli Fried with Chicken

Photo by zorbs/flickr
Photo by zorbs/flickr

Serves 6-8.


500 g/1 lb bean thread vermicelli
500 g/1 lb chicken fillets,
preferably drumstick or thigh
2 chicken livers
2 chicken gizzards
3 tablespoons peanut oil
4 medium onions, finely sliced
2 tablespoons garlic, sliced
3 tablespoons light soy sauce or fish sauce
quarter white cabbage, shredded
2 stalks celery, sliced
6 fresh shiitake mushrooms, sliced
or 6 dried shiitake, mushrooms soaked
for 30 minutes
6 spring onions (scallions), finely sliced
3 eggs, beaten and seasoned with pepper and salt


Boil bean thread vermicelli in lightly salted boiling water for 8-10 minutes or until just tender. Drain. Cut chicken meat into bite-sized pieces. Parboil chicken liver and gizzards, and when liver is firm and gizzard half-tender, slice them thinly.

Heat oil in a wok and fry onion and garlic until soft. Add chicken, livers and gizzards and toss for 3 minutes. Add soy sauce, cover and simmer until chicken is tender. Add cabbage, celery, mushrooms and spring onions and toss until tender. Add vermicelli and heat through, taste and season with more soy sauce or fish sauce if preferred. Remove from wok. Add a little oil to the wok and cook the eggs, breaking them into pieces as they set. Place the noodles on a serving dish, and top with the eggs. Serve warm.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)