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Hong Kong Chicken Pan- fried noodles

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Hello readers,

      Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles". 

Ingredients:-

1. Hong Kong noodle (vermicelli type)- 300g.

2. Chicken breast- 300g( 1/8inch thick slices).

3. Small shrimp-100g(small).

4. Carrot- 100g( match sticks size slices).

5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves).

6. Broccoli Florets- 150g.

7. Vegetable oil-7 tbsp.

8. Garlic- 3 cloves (cut into 1/16 inch thick slices).

9. Ginger- 1 inch(cut into 1/16 inch thick slices)

10. Scallion- 1 medium (cut into very thin slices).

11. Cilantro- 5 springs.

For Chicken marination:-

1. Sea salt- 1/2 tsp.

2. Cornstarch- 1-1/2 tsp.

3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp.

For gravy:-

1. Shaoxing Cooking Wine- 1/2 cup.

2. Chicken stock-2-1/2 cup.

3. Soy sauce- 2-1/2 tbsp.

4. Oyster Sauce- 2-1/2 tbsp.

5. Ground white papper-1/2 tsp.

6. Cornstarch Slurry- Take a bowl add 2-1/2 tbsp cornstarch and 3-1/2 tbsp water and mix well to make cornstarch Slurry.

Preparation Method:-

Marinade chicken-

Step 1- Take a bowl add chicken slices,cornstarch, sea salt, shaoxing Cooking wine combine all ingredients well and set aside for 20 minutes.

For frying noodles:-

Step 1- Place a large frying pan over medium flame, heat 2-1/2 tbsp vegetable oil, once oil will became very hot spread the noodles evenly in the frying pan & fry the noodles about 8-10 minutes on each side or until both sides became golden brown.

For gravy:-

Step 1- Heat a wok over high flame about 2-3 minutes, swirl 2-1/2 tbsp vegetable oil into the wok and heat for a minute,put marinated chicken slices into the wok and stir fry until exterior of the chicken has completely change into golden, about 2-3 minutes, remove chicken from the pan and set aside.

Step 2- Wipe the wok clean and heat it over high flame and set until wok became hot. Now swirl 2 tbsp vegetable oil add ginger, garlic slices and stir until fragrant.

Step 3- Now add shrimp and cook for 30 seconds. Add carrot slices and stir fry for 1 minute.

Step 4- After a minute add shiitake mushrooms and broccoli to the wok and stir for another 1 minute.

Step 5- Now add 2 cups chicken stock while stir frying the shrimp & vegetables.

Step 6- Cover the wok and cook for a minute.

Step 7- After a minute open the lid and return the fried chicken slices into the wok , now add shaoxing Cooking wine (1/2 cup), soy sauce (2-1/2 tbsp), Oyster sauce (2-1/2 tbsp) and ground white pepper mix well and cook till sauce starts to bubble.

Step 8- Once gravy starts bubble then add cornstarch Slurry and continue to cook until sauce thickens.

Step 9- Take a large round platter, place the crisp- fried noodles on the platter then pour chicken & shrimp sauce over the noodles.

Step 10- Garnish with thin scallion slices and cilantro springs, Serve hot immediately.


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