Chicken Vermicelli

How to make Chicken Vermicelli.


  • 20ml (1 tbs) vegetable oil
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 1/2 tbs finely grated ginger
  • 1 carrot, peeled, sliced
  • 1kg mixed chicken pieces, on the bone
  • 60ml (1/4 cup) dark soy
  • 20ml (1 tbs) ketjap manis*
  • 40ml (2 tbs) Shaohsing rice wine
  • 2 pieces dried fungus (optional)
  • 150g vermicelli noodles
  • Steamed Asian greens, to serve Coriander sprigs and slices of fresh red chilli, to garnish


  1. Heat the oil in a large frypan over medium heat.
  2. Add onion and cook for 2-3 minutes until softened.
  3. Add garlic and ginger and cook for a further minute.
  4. Stir in the carrot and chicken, coating in the onion mixture.
  5. Cover and cook for 10 minutes, stirring occasionally.
  6. Add the dark soy, ketjab manis, Shaohsing rice wine, 1 1/2 cups water and seasonings.
  7. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes. (Don’t allow the chicken to dry out; add a little more water and soy if necessary).
  8. Meanwhile, soak the fungus for 10 minutes in 1/2 cup boiling water.
  9. Drain, then slice fungus into thin strips.
  10. Soak the vermicelli in hot water for 5 minutes.
  11. Drain and keep warm.
  12. Add the fungus to the chicken, then cook for a further 1-2 minutes.
  13. Serve with vermicelli noodles and some steamed Asian greens.
  14. Garnish with the coriander and fresh red chilli.
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