Chicken on Crispy Noodles
Crispy noodles with a thick shredded chicken sauce – Yum!
This chicken on crispy noodles dish is a great favourite of many dim sum diners in Hong Kong and Canton. In fact, I love it so much that I tend to order it whenever I can. Thin, crispy fresh egg noodles are browned on both sides, then served with a shredded chicken sauce, making a wonderful finale to any dim sum meal.
Ingredients: (Serves 4)
- 225g (8oz) boneless, skinless
- chicken breasts, finely
- 1 egg white
- 2 teaspoons cornflour
- salt and white pepper
- 225g (8oz) thin Chinese fresh
- egg noodles
- 300ml (10fl oz) groundnut or
- vegetable oil or water, plus
- 2–3 tablespoons oil
For the Sauce:
- 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
- (page 75)
- salt and black pepper
- 1 tablespoon cornflour, mixed
- with 1½ tablespoons water
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. Blanch the noodles for 2 minutes in a large pan of salted boiling water. Drain them well.
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.
Heat a wok until it is very hot and then add the larger quantity of oil (if using water, see below). 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.
If you choose to use 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.
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 ½ 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. Pour the sauce over the noodles, garnish with the spring onions and serve at once.