Ken Hom’s chicken on crispy noodles
- Serves 2
- 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
- 22.2g (4.3g sat fat)
- 49.8g (5.3g sugars)
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
- 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.
- Meanwhile, blanch the noodles for 2 minutes in a large pot of salted boiling water, then drain well.
- 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.
- 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).
- 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.
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