Oriental Chicken Stir-Fry Served in Bird's Nest

YIELD: 6 Servings

3 Tbsps. vegetable oil
6 Tbsps. garlic, chopped
3 Tbsps. ginger, chopped
3 cups water
1 Tbsp. salt
1 Tbsp. pepper
1 1⁄2 cup rice wine, sweet, fermented
6 chicken breast filets, sliced, 5-oz. pieces
1 1⁄2 cups baby bok choy tips
1 1⁄2 cups snap peas (or snow peas)
1 1⁄2 cups carrots, sliced
1 1⁄2 cups bell peppers, red, julienne
1 1⁄2 cups bell peppers, yellow, julienne
1 1⁄2 cups chives, yellow, chopped
1 1⁄2 cups shiitake mushrooms, sliced
1 1⁄2 Tbsps. cornstarch
2/3 cup water
6 Tbsps. sesame seed oil
18 oz. Oriental egg noodles
24 green chive fl owers

1. In large wok, heat vegetable oil.
2. Add garlic and ginger to oil and sauté until golden brown.
3. Add water, salt, pepper and rice wine to wok and stir.
4. Add chicken to wok and cook for about 2 minutes.
5. Add baby bok choy tips, peas, carrots, peppers, chives and mushrooms, to wok and cook for about 1 minute.
6. Dilute cornstarch in water and stir into mixture. Return to boil.
7. Right before serving, drizzle sesame oil over chicken stir-fry.
8. For the Bird's Nest Oriental Noodles: Place 3 oz. noodles in 6 oz. perforated ladle. Place another ladle on top, the place in deep fryer until golden brown.
9. Per order: Place bird's nest in center of plate. Place 8 oz. chicken stir-fry mixture in center of bird's next. Garnish with 4 chive sprigs.

Recipe by Joe Salim, Executive Chef, Robert Wood Johnson University Hospital, New Brunswick, NJ 3rd place winner in the 2006 HFM Culinary Competition.