Angel Hair Japolitana – Serves Two
Ingredients:
120g Angel Hair pasta
1 Onion (medium)
3 x tomato (medium – small)
8 x mushrooms (button)
150g Chicken breast fillet
10 x snow peas
parsley (to sprinkle)
2 tbsp salt (for boiling)
1/2 tsp salt (for chicken)
1 tbsp garlic mince
1 tsp olive oil
2 tsp sugar (secret taste)
1 tsp chicken soup powder
1/2 tsp Weipa (a Chinese vegetable-based soup stock)
1 tbsp virgin olive oil
1 tsp mixed herbs (I used Thyme, Rosemary, Marjoram, Basil, Oregano, Sage)
1 tbsp tomato sauce/ketchup
1 tbsp soy sauce
1 tbsp red wine
Method:
Cut the chicken into strips and sprinkle on some salt (about 1/2 tsp) and let it stand for 20 minutes.
Prepare a bowl of cold water.
Put the tomatoes in boiling water for about 2 minutes or until the skin becomes loose.
Move the tomatoes into the cold water and remove the skins. They should peel off easily.
Cut the tomatoes into bite-sized pieces.
Chop the onion into small pieces.
Cut the mushrooms into halves and cut the ends off the snow peas.
Prepare a large pan of water and bring it to the boil.
Add 2 tbsp salt to the boiling water.
Put the angel hair into the water and make sure it is submerged.
While the pasta is cooking, place a frying pan on a strong heat.
Add the olive oil, and the garlic to the pan.
When it it very hot, add the chicken and fry for about one minute, turning the pieces constantly.
Add the chopped onion and cook for another two minutes or until the onion becomes transparent.
Add the tomato and cook for another minute.
Now add the mushrooms, snow peas, the red wine, sugar and chicken soup powder.
Leave it to simmer for a couple more minutes.
Taste a small piece of the angel hair to make sure it is cooked properly. It should be just slightly firm.
Move the pasta to a strainer.
Sprinkle a teaspoon of olive oil over the pasta and toss it to mix in the oil. This makes it less sticky.
Add the weipa, tomato ketchup and finally the soy sauce. Mix well.
Place the angel hair in the middle of a serving plate.
Place the chicken mixture on top and sprinkle on some herbs and a little parsley.
Serves two.
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