225g boneless chicken breasts cut into strips
1 free-range egg white
2 tsp cornflour
1 tsp salt
225g/8oz fresh thin egg noodles
350ml/13fl oz groundnut or peanut oil
2 tbsp Shaoxing rice wine or dry sherry
1½ tbsp oyster sauce
1 tbsp light soy sauce
200ml chicken stock
1 tsp salt
1tsp freshly ground black pepper
1 tbsp cornflour, mixed with 1½ tbsp water
3 tbsp finely chopped spring onions
½ tsp freshly ground white pepper
method:
For the chicken, place the chicken strips into a
bowl and add the egg white, cornflour, salt and pepper. Mix well until the chicken is evenly coated, then cover the bowl
with cling film and chill in the fridge for at least 20 minutes.For the noodles, blanch the fresh egg noodles for
2-3 minutes in a large pan of boiling salted water, or until just
tender. Drain
well and set aside.Heat a frying pan over a high heat, then add 1½
tablespoons of the groundnut or peanut oil. Evenly spread the drained
noodles over the base of the pan, then turn the heat to low and allow
the noodles to gently fry for 4-5 minutes, or until golden-brown and
crisp on the bottom.Gently flip the noodles over, adding another 1½
tablespoons of the oil to the pan. Cook for a further 3-4 minutes, or
until the noodles are golden-brown and crisp all over. Remove from the
pan and drain on kitchen paper.Heat a wok over a high heat and add the remaining
groundnut oil. When the oil is very hot, remove the wok from the heat
and immediately add the marinated chicken strips and stir-fry quickly
for 1-2 minutes, or until the chicken is sealed all over. Drain the
chicken and set aside, discarding the oil.Clean the wok and place back over a high heat. Add
the rice wine, oyster sauce, soy sauce, chicken stock, salt, and the
black pepper. Bring the mixture to the boil, reduce the heat, stir in
the cornflour mixture and Return the chicken pieces
to the wok and stir to coat in the sauce.To serve, place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.
Posted in: egg with crispy noodle
