Transparent vermicelli is my favorite type of noodle. It could be in soups, stir fried,or baked no matter how I toss it on the wok, it's delicious. Vermicelli is a light noodle making it a delicate yet yummy addition to any dish.
This recipe is baked chicken with vermicelli noodles combined with several vegetables - one veggie of a special kind is black mushroom / fungus. You could serve it with rice or with salad, either way, it will be delicious!
Some of you might not know what black mushroom is, another name for this wonder eat is cloud ears fungus, you can get the details in the link provided.
4 Chicken Breasts
1 bag of Vermicelli Noodles
1 cup of Cherry Tomatoes
1 cup of Cloud Ears Fungus, sliced into 1/8 inch strips
18 dried Bamboo Shoots
1/2 Yellow Onion, sliced into 1/4 inch squares
4 Green Onion, cut 1/4 inch pieces
1 bunch of Cilantro florets, cut into 3/4 inch
1 Lemon, pepper, salt
After you have all the ingredients chopped according to the above descriptions, set them aside. Place the chicken breasts in a sheet of aluminum foil, sprinkle salt and pepper to taste, squeeze half the lemon juice on the chicken breasts. Place the entire in a Pyrex cooking dish. Bake at 350 degrees for 15 minutes
Add the rest of the ingredients, except for the green onion and cilantro, by spreading them evenly on and around the chicken breasts. The juice from the chicken breast should be saturating the veggies and marinate them. If looks too dry, you might want to add a little virgin olive oil or a little bit of water. Bake for another 15- 20 minutes. Garnish with cilantro and green onions.
I managed to take a couple of photos of this dish before it gets attacked. But that isn't the only reason I have to hurry. When I take photos for my post, I have to be quick because my camera is a battery sucker. It takes a few photos and already needs charging. I heard that nikon camera batteries are long lasting, but have never had any experience with a Nikon before. Do you use Nikon? How do you like it?
Thanks for stopping by today.