Chicken Relleno Pocket Pie

Recipe courtesy of Robert Chin,Sous Chef, Park Hyatt Hotel, Toronto.
Directions for: Noodle Cake with Chicken and Maple Soy Ginger Glaze

Ingredients

Noodle Cake

4 Tbsp vegetable oil

red pepper, julienned

red onion, julienned

1 30 oz package thin rice noodles, cooked

2 Tbsp soy sauce, preferably, Japanese

1 Tbsp chili paste

2 Tbsp chopped fresh coriander

Maple Soy Ginger Glaze

3 Tbsp chopped fresh ginger

1 tsp chopped garlic

1 tsp chopped shallot

cup maple syrup

cup soy sauce, preferably, Japanese

Chicken

4 chicken, breasts

salt and pepper, to taste

Vegetables

2 baby bok choy, cut into quarters

2 carrot, halved

6 large shiitake mushroom, halved

4 piece Chinese broccoli

Directions

Noodle Cake

1. Heat 2 tablespoons oil in a non-stick pan. Saut red peppers and red onions.

2. Add the cooked noodles and saut just to loosen the noodles.

3. Add in remainder of ingredients until incorporated. Remove from heat.

4. Place one quarter of the noodle mixture into an 8-inch non-stick skillet. Let noodles cook over medium heat until they are crispy on the bottom and hold together.

5. Turn out onto a plate. Repeat with remaining noodles.

Maple Soy Ginger Glaze

1. Saut ginger, garlic and shallots in a small pan. Add soy sauce and maple syrup. Let reduce about 10 minutes on medium heat to a syrup consistency.

Chicken

1. Season chicken breasts. Saut chicken breast until golden and cooked through.

Vegetables

1. Blanch bok choy, carrots, and Chinese broccoli in boiling water.

2. Saut shitake mushrooms.

3. Add blanched vegetables and season. Continue sauting until vegetables are cooked.

4. Arrange vegetables and sliced chicken on a plate along with the noodle cake. Drizzle with the maple soy ginger glaze.

See more: Dinner, Vegetables, Saute, Poultry, Main, Pasta, Chicken