Skip to main content

Hong Kong Chicken Pan- fried noodles

By

 


image credit

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.


image credit

Labels:

Comments

Post a Comment

Last week's top

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Haleem

By
  Dear friends,    Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy.                In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees.             Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...
Post a Comment
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more