CHICKEN ON CRISPY NOODLES
Ingredients
- 225g/8oz boneless
- skinless chicken breasts
- cut into thin strips
- 1 free-range egg white
- 2 tsp cornflour
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 225g/8oz fresh thin egg noodles (substitute dried egg noodles if unavailable)
- 300ml/10fl oz groundnut or vegetable oil
- 175g/6oz fresh beansprouts
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 300ml/10½fl oz chicken stock
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp cornflour
- mixed with 1½ tbsp water
- 3 tbsp finely chopped spring onions
- to garnish
Directions
- For the chicken
- place the chicken strips into a bowl and add the egg white
- cornflour
- salt and freshly ground white pepper. Mix well until the chicken is evenly coated
- then cover the bowl with cling film and chill in the fridge for at least 20 minutes.
- For the noodles
- blanch the fresh egg noodles for 2-3 minutes in a large pan of boiling salted water
- or until just tender. (If using dried egg noodles
- cook according to packet instructions
- reducing the cooking time by about 1-2 minutes.) Drain well and spread on a baking tray to cool.
- Heat a wok until very hot and add the oil (CAUTION: hot oil can be dangerous. Do not leave unattended.). When the oil is very hot
- deep-fry the noodles in batches until very crispy. Drain on kitchen paper.
- When all the noodles are done remove the wok from the heat
- and immediately add the chicken shreds
- stirring vigorously to keep them from sticking. When the chicken pieces turn white
- about 2 minutes
- remove with a slotted spoon and drain.
- Clean the wok and place back over a high heat. Add the beansprouts
- rice wine
- oyster sauce
- soy sauce
- chicken stock
- salt
- and the black pepper. Bring the mixture to the boil
- reduce the heat
- stir in the cornflour mixture and bring to a simmer. Return the chicken pieces to the wok and stir to coat in the sauce.
- To serve
- place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.
