Stir-Fried Noodles
with Chicken
Ingredients
1 lb (500 g) flour noodles
10 1/2 oz (300 g) boneless chicken breast,
skinned
1 egg white
2 1/2 tbsp cornstarch (cornflour) dissolved
in 1 1/4 tbsp water
13 tbsp (200 ml) vegetable oil (or lard)
7 oz (200 g) chives, washed well and cut into
1 inch (3 cm) sections
1 tbsp salt, or to taste
1 cup (200 ml) chicken broth
1/4 tsp MSG
Directions
- Shred the chicken breasts. Mix the egg
white and the cornstarch-water into a
paste and coat the chicken shreds.
- Heat 4 1/2 tbsp (100 ml) of the oil
in a wok to about 212oF(100oC). Add the
chicken shreds and cool, stirring, until
they turn white. Pour out the oil and
set it aside. Mix the chives, MSG, salt,
and stock with the chicken and bring to
a boil. Drain off and reserve the broth
and seasonings. Place the chicken shreds
in a bowl.
- Boil the noodles 3 times, as described
in recipes 165 and 166. After the final
boiling rinse in cold water and drain
well.
- Heat 4 1/2 tbsp (100 ml) of the oil,
including that used earlier, in the wok
until the oil surface ripples. Tilt the
wok to swirl the oil around. Add the noodles
in an even layer. Shallow-fry them, swirling
the wok so they cook evenly. Fry until
browned on one side, then slide the wok
scoop or a spatula under the noodles and
turn them over. Sprinkle the other 4 tbsp
of oil around the edges and shallow-fry
the noodles until browned on the other
side. Add the reserved chicken broth.
Cover the wok and simmer for 1 minute,
or until the noodles absorb the sauce.
toss the noodles with chopsticks or a
fork and add the chicken shreds. Stir,
remove, and serve.
