Gai Mi Fen Tong Recipe

Name: Gai Mi Fen Tong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. mi fen (dried rice vermicelli); 1/4 cup medium dried shrimp; 4 large dried shiitake mushrooms; 1/4 cup vegetable oil; 4 large cloves garlic, peeled and minced; 8 cups unsalted chicken stock; 5 scallions, white parts only; 3 crushed, 2 thinly sliced on the diagonal; 2 thin slices peeled fresh ginger; Salt; 1 skinless boneless chicken breast, very thinly sliced on the diagonal; 4 heads baby bok choy, trimmed, leaves separated; 1/2 cup fresh cilantro leaves; 2 fresh hot red chiles (thai or serrano), thinly sliced on the diagonal

Servings: persons

8 oz. mi fen (dried rice vermicelli)
1/4 cup medium dried shrimp
4 large dried shiitake mushrooms
1/4 cup vegetable oil
4 large cloves garlic, peeled and minced
8 cups unsalted chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly sliced on the diagonal
2 thin slices peeled fresh ginger
Salt
1 skinless boneless chicken breast, very thinly sliced on the diagonal
4 heads baby bok choy, trimmed, leaves separated
1/2 cup fresh cilantro leaves
2 fresh hot red chiles (thai or serrano), thinly sliced on the diagonal

1
1. Soak noodles, shrimp, and shiitakes in three separate bowls of hot water until soft. After about 20 minutes, drain shrimp and shiitakes.
2
Squeeze excess water from shiitakes, trim and discard stems, and julienne caps.
3
2. Heat oil in a small saucepan over medium heat. Add garlic and fry until golden. Immediately remove from heat and set garlic oil aside in a small serving bowl.
4
3. Place shrimp, shiitakes, stock, crushed scallions, and ginger in a large pot. Season with salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer.
5
4. Bring a pot of water to a boil over high heat. Drain vermicelli, add to boiling water, and cook for 5 seconds; remove with a sieve and divide between 4 large soup bowls. Add chicken to boiling water, cook for 10 seconds, remove with sieve, and divide between bowls. Add bok choy to pot; blanch until just tender, 1-2 minutes. Remove with sieve, arrange on chicken, and ladle about 2 cups of the broth into each bowl. Garnish with sliced scallions, cilantro, and chiles and drizzle with garlic oil.=

1199

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz. mi fen (dried rice vermicelli), 1/4 cup medium dried shrimp, 4 large dried shiitake mushrooms, 1/4 cup vegetable oil, and more.

Yes, Gai Mi Fen Tong falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gai Mi Fen Tong

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