Fresh Rice Noodles With Shredded Chicken (Gai See Guen)

• 3 cups peanut oil
• 1/2 pound fresh pork, shredded into 1 1/2-inch lengths
• 1/2 pound chicken cutlets, shredded into 1 1/2-inch lengths
• 1 1/2 cups bamboo shoots, shredded into 1 1/2-inch lengths
• 13 cup Chinese mushrooms, soaked, washed, squeezed dry, stems discarded and caps shredded
• 1 tablespoon dry white wine
• 2 1/2 tablespoons oyster sauce
• 1 1/2 teaspoons light soy sauce
• 3/4 teaspoon salt (optional)
• 1 1/2 teaspoons sugar
• Pinch of white pepper
• 2 tablespoons cornstarch
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• 2 sheets fresh rice noodle

1. Blanch the filling ingredients in hot oil in the following way: Heat wok over high heat, add oil and heat to 300 to 325 degrees.
2. Add pork, loosening the meat with a spatula.
3. Add chicken in the same manner.
4. Add vegetables.
5. Cook for 1 to 2 minutes, turn off heat, and remove with a large strainer.
6. Drain over a large bowl.
7. Reserve the oil left in the wok for another use.
8. Wash the wok, place back on stove, heat and dry with a paper towel.
9. Reheat the wok and stir-fry the meat and vegetables for 1 to 2 minutes.
10. Add white wine and mix well.
11. Make a well in the center of the ingredients, pour in the sauce mixture, and mix thoroughly.
12. When the mixture thickens, add sesame oil and mix well.
13. Remove the filling to a shallow dish and allow to cool to room temperature.
14. Refrigerate for at least 4 hours, or overnight.
15. Unwrap the rice noodle, roll it out with its sticky side up and flatten it with the fingers.
16. With a scraper cut out skins, 6 inches by 6 inches.
17. Along one edge, line filling, about 4 inches long and 1 inch thick.
18. Roll the skin tightly, trim the ends and place on a heatproof dish or plate.
19. Repeat until all of the filling is used.
20. Place the dish in a steamer and steam for 10 to 15 minutes, or until hot.
21. Serve immediately.

peanut oil, pork, chicken cutlets, bamboo shoots, chinese mushrooms, white wine, oyster sauce, soy sauce, salt, sugar, white pepper, cornstarch, chicken broth, sesame oil, rice

Taken from cooking.nytimes.com/recipes/2798 (may not work)