From: Ken Hom Complete Chinese Cookbook

NutritionSortLoading...
Loading...

225g (8oz) boneless, skinless chicken breasts, finely shredded

1 egg white

2 teaspoons cornflour

Salt and white pepper to taste

225g (8oz) thin Chinese fresh egg noodles

300ml (10fl oz) groundnut or vegetable oil or water, plus 2-3 tablespoons oil

175g (6oz) fresh bean sprouts

2 tablespoons Shaoxing rice wine or dry sherry

2 tablespoons oyster sauce

1 tablespoon light soy sauce

300ml (10fl oz) Chicken Stock

Salt and black pepper to taste

1 tablespoon cornflour mixed with 1½ tablespoons water

Coarsely chopped spring onions for garnish

Select allAdd

1. Combine the chicken, egg white, cornflour, 1 teaspoon of salt and ½ teaspoon of white pepper in a small bowl. Mix well and leave in the fridge for at least 20 minutes.

2. Blanch the noodles for 2 minutes in a large pan of salted boiling water. Drain them well.

3. Heat a frying pan until it is hot and add 1½ tablespoons of oil. Spread the noodles evenly over the surface, then turn the heat to low and allow them to slowly brown. This should take about 5 minutes. When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles to a platter and keep warm.

4. Heat a wok until it is very hot and then add the larger quantity of oil (if using water). When the oil is very hot, remove the wok from the heat and immediately add the chicken shreds, stirring vigorously to keep them from sticking together. After about 2 minutes, when the chicken has turned white, quickly drain it in a stainless steel colander set over a bowl. Discard the oil.

5. If using water instead of oil, bring it to a boil in a pan. Remove the pan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking together. After about 2 minutes, when the chicken has turned white, quickly drain it in a stainless steel colander set over a bowl. Discard the water.

6. Clean the wok and reheat it over high heat. Add the bean sprouts, rice wine, oyster sauce, soy sauce, chicken stock, 1 teaspoon of salt and 1 teaspoon of black pepper. Bring to a boil and stir in the cornflour mixture. Bring it to a simmer again, then return the chicken to the sauce and give the mixture a few stirs.

7. Pour the sauce over the noodles, garnish with the spring onions and serve at once.