Ken Hom’s chicken on crispy noodles

Ken Hom’s chicken on crispy noodles
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

“A favourite of many dim-sum diners in Hong Kong in which thin, crisp-fried egg noodles are served with shredded chicken and sauce. The texture of the noodles contrasts with the softness of the chicken. In this recipe the chicken is velveted: that is, coated with egg white and cornflour, to keep the meat moist and tender.” Ken Hom

Nutrition: per serving

Calories
591
Fat
22.2g (4.3g sat fat)
Protein
41.7g
Carbohydrates
49.8g (5.3g sugars)
Fibre
4.1g
Salt
5.7g
Calories
591
Fat
22.2g (4.3g sat fat)
Protein
41.7g
Carbohydrates
49.8g (5.3g sugars)
Fibre
4.1g
Salt
5.7g

Ingredients

For the chicken

  • 225g boneless, skinless free-range chicken breasts, shredded
  • 1 free-range egg white
  • 2 tsp cornflour
  • 1 tsp salt
  • ½ tsp freshly ground white pepper

For the noodles and sauce

  • 225g fresh thin Chinese egg noodles (you could use dried noodles cooked 2 minutes less than the pack instructions)
  • 3 tbsp groundnut or vegetable oil
  • 175g fresh bean sprouts
  • 2 tbsp shaoxing rice wine or dry sherry
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 300ml chicken stock
  • ½ tsp freshly ground black pepper
  • 1 tbsp cornflour mixed with 1½ tbsp water
  • 3 tbsp spring onions, finely chopped, to garnish

Method

  1. Combine the chicken, egg white, cornflour, salt and white pepper in a small bowl. Mix well, cover and chill in the refrigerator for at least 20 minutes.
  2. Meanwhile, blanch the noodles for 2 minutes in a large pot of salted boiling water, then drain well.
  3. Heat a non-stick frying pan and, when hot, add 1½ tablespoons of the oil. Evenly spread the blanched noodles over base of the pan, turn the heat to low and allow the noodles to brown slowly (this should take about 5 minutes or so). When the noodles are brown on one side, gently flip them over using a fish slice and brown the other side, adding more oil if needed. When both sides are browned, transfer the noodles to a serving plate and keep warm.
  4. When the chicken is ready, bring 300ml water to a boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously with a chopstick to keep them from sticking together. When the chicken pieces turn white, after about 2 minutes, quickly drain the chicken (discard the cooking water).
  5. Heat a wok over a high heat. When hot, add the bean sprouts, then the rice wine, oyster sauce, soy sauce, chicken stock, black pepper and salt to taste. Bring the mixture to a boil, add the cornflour mixture and bring it to a simmer again. Return the chicken to the sauce and give everything a few stirs. Taste, adjust the seasoning if needed, then pour the chicken and sauce over the noodles. Garnish with the spring onions and serve straightaway.

Recipe By

Ken Hom

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