Thai style fried noodles with chicken and brocollini: take two 6 ounce chicken breasts and tenderize in a bowl with 1 tsp baking soda and 2 tbsp water for 15 minutes then rinse off the baking soda mixture. Take 10 ounces of brocollini and cut stem into 1/2 inch pieces on a bias and the florets into 1 inch pieces. Soak 8 ounces of TAste of Thai rice noodles in 6 cups boiling water for 8 minutes then drain and rinse put back in the bowl and 2 tsp vegetable oil to keep loose. Sauce- 1/4 cup oyster sauce, 1 tbsp and 2 tsp soy sauce, 3 tbsp dark brown sugar, 1 tbsp white vinegar, 1 tsp molasses, 1 tsp fish sauce and whisk together. In non stick skillet add three thinly sliced garlic cloves and 2 tsp vegetable oil and toast at high heat until golden brown after one minute. Add chicken with 2 tbsp of sauce and spread out evenly and do not stir. Flip over after 2 minutes and cook for 2 more minutes. Push all chicken to the side and add 3 whole eggs and break them up as they cook and mix with chicken then set aside in a bowl. Put 2 tsp vegetable oil in skillet with the brocollini and 2 tbsp sauce and cover with lid and cook high heat for 2 minutes. Cool with lid off for 3 minutes and put aside in the bowl with chicken. Add 2 tsp vegetable oil to skillet with 2 tbsp sauce and cook noodles for 2 minutes then put everything back In skillet and cook for 1.5 minutes and serve with scallion garnish. Adapted season 13 ATK
William Larue Weller
Antique Collection
135 Proof
Color: Mahogany
Nose: Caramel, Oak, Cola, Spice, Leather
Taste: Molasses, Chocolate and Cocco Powder, Leather and Oak
Body: Thick
Finish: Nice smolder burn with just a hint of mint in the background that finishes quick and clean.
Personality: John Lee Hooker
Notes: A very in your face wheated bourbon. The initial palatal experience is a cinnamon bomb that quickly fades to a very complex arrangement of tastes. Bottom line...a fantastic bourbon.