Ingredients
1-1lb box campanelli pasta
2-garlic cloves,sliced thin
1/2"-ginger,peeled and minced
4-scallions,sliced thin
8oz-chicken,sliced thin-can used leftover cooked chix if you dont want to mess with the raw stuff.
2TBSP-Shaoxing wine(chinese rice wine)or use sherry
1TBSP-thin soy sauce
1TBSP-dark soy sauce(this has molassas in it)
1TBSP-Hoisen sauce
1TBSP-Chili-garlic paste
1Cup-chicken stock
1tsp-sugar
1Bunch-Broccoli rabe
2TBSP-Canola oil
Preparation
1-Cut off the tough ends of the broccoli rabe,I leave the store band on and trim about 1inch away from that,Remove band and check and discard any yellowing or bad parts,then soak and rinse several times to get rid of sand. 2-marinate raw chix slices in wine or sherry,if using cooked chix,add wine to sauce mix instead. 3-in lg pot bring 1 gallon of water to a boil,season with some salt to taste and cook pasta to your desired liking. 4-remove pasta and place in a bowl,saving pasta water,blanch broccoli rabe in water for 30 seconds to remove some of the bitterness.Remove rabe and drain water.Chop rabe into 1/2inch pieces. 5-in same pot, heat oil and add the garlic,ginger,scallion.saute 30 seconds. 6-add chicken and cook til done. 7-add broccoli rabe and continue cooking 3 minutes. 8-add soy sauces,chili-garlic paste,chix stock,sugar,hoisen sauce and bring to a boil. 9-toss in pasta and allow several minutes to cook,stirring often to allow pasta to absorb some of the liquid. 10-serve in large dish or portion individual ones ——leftovers———- this tastes even better the next day reheated.
