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For the chilli vinegar:
For the marinade:
Equipment needed:
Marinate the thinly sliced chicken in oyster sauce, cornflour, water and vegetable oil and ground white pepper overnight.
Drain the konjac noodles and rinse. For the chilli vinegar, combine ingredients in a small bowl. Set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the konjac noodles and spread them out and allow them to cook for 30 seconds. Then stir-fry and allow them to cook undisturbed for another few minutes so they can dry out excess moisture. Add the sweet dark soy sauce and stir-fry for another half a minute. Transfer noodles to a serving plate.
In the same pan, heat the remaining 2 tablespoons of oil. Add the chicken and stir-fry for 2 minutes if using chicken breast or 3-4 mins for thighs or until cooked through and starting to char. Then add the garlic and stir-fry for a few seconds.
Add the Chinese broccoli and stir-fry for another 30 seconds. Add the chicken stock, fish sauce, sugar and ¼ teaspoon of white pepper. Stir to combine and simmer for about a minute. Then add the cornflour mixture. Simmer for another minute until thick and glossy. Sprinkle 1 tsp chilli powder. Pour the hot chicken and gravy mixture over the top of the noodles.
Serve with the chilli vinegar and chilli powder.